Chicken and Noodle Skillet

By dragonfly27

1 Serving (1 Serving)Calories 340(Calories from Fat 120),Total Fat 13g(Saturated Fat 3 1/2g,Trans Fat 0g),Cholesterol 85mg;Sodium 1080mg;Total Carbohydrate 24g(Dietary Fiber 3g,Sugars 4g),Protein 32g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;2 Vegetable;0 Very Lean Meat;3 1/2 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet. WW 7

Ingredients

• 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

Details

Servings 4
Preparation time 40mins
Cooking time 80mins
Adapted from bettycrocker.com

Preparation

Step 1

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.