Egg noodles (1 1/2 oz)
4 oz boneless skinless chicken breast, cut into thin bite-size strips
1/2 cup chopped onion (1 medium)
1 can Chicken Broth
Handful of frozen carrots (or use one can Progresso® Light vegetable and noodle soup)
Handful of frozen carrots (or use one can Progresso® Light vegetable and noodle soup)
2 tablespoons Dijon mustard
1/8 teaspoon dried dill weed
2 cups fresh broccoli florets OR asparagus
1 oz fat-free cream cheese (Optional: to make it creamier)
- In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
- Stir in soup, mustard and dill weed. Heat to boiling.
- Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally.
- Add broccoli or asparagus; cook uncovered 4 minutes longer, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese until well blended.
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