One-Pan Chicken 'N Noodles
By á-75476
One pan, thirty minutes, four happy campers. What more could you ask for from a chicken and noodles skillet recipe?
Ingredients
- 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
- 4 small boneless skinless chicken breasts (1 lb.)
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 2 Tbsp. flour
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1/4 cup water
- 2 cups egg noodles, uncooked
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
- 1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1/4 tsp. garlic powder
- 1/8 tsp. black pepper
Details
Preparation time 30mins
Cooking time 30mins
Adapted from kraftrecipes.com
Preparation
Step 1
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add chicken to reserved drippings; cook 2 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. Add vegetables to skillet; cook 3 min. or until tender, stirring frequently. Add flour; cook and stir 1 min. Stir in broth and water; bring to boil, stirring frequently.
Spoon vegetables to edge of skillet. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Top with chicken; cover. Simmer 7 to 8 min. or until chicken is done (165ºF), noodles are tender and sauce is thickened, stirring after 4 min. to combine sauce ingredients.
Mix cream cheese spread, lemon zest, juice, garlic powder and pepper in medium bowl until blended. Add to ingredients in skillet; cook and stir 2 to 3 min. or until heated through. Sprinkle with bacon.
NOTE: I used French Onion dip for potato chips since i didn't have Philadelphia cooking cream
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