Saturday, 27 October 2012

Chicken and Noodles Skillet

1  tablespoon vegetable oil
1  lb boneless skinless chicken breast halves, cut into bite-size pieces
1  medium onion, chopped (1/2 cup)
1  cup baby-cut carrots, cut lengthwise in half
1  cup Green Giant® frozen broccoli cuts (from 1-lb bag)
1  cup uncooked egg noodles (2 oz)
1 3/4  cups Progresso® chicken broth (from 32-oz carton)
1  can (10 3/4 oz) condensed cream of chicken soup
Chopped fresh parsley, if desired 

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.
Serves 4.

No comments:

Post a Comment