Yield: 1 Servings
|6 ounces||Uncooked wide egg noodles|
|1||12 ounce whole boneless skinless chicken breast; cut into 1/2-inch pieces|
|1 small||Onion; chopped|
|1 small||Red bell pepper; seeded, chopped|
|1||Jar Green Giant® sliced mushrooms (4.5 oz); drained|
|1 can||(11 oz) condensed cream of chicken soup|
|1 cup||Skim milk|
|1 teaspoon||Dry mustard|
|2 cups||Green Giant® frozen broccoli cuts from 1-lb.pkg.|
Cook noodles to desired doneness as directed on package. Drain; set aside.
Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium heat until hot. Add chicken, onion, bell pepper and mushrooms; cook and stir 5 to 8 minutes or until chicken is no longer pink.
Stir in soup, milk and mustard; cook until mixture begins to bubble. Add broccoli; cook and stir 2 to 3 minutes or until thoroughly heated. Stir in cooked noodles; heat thoroughly.
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 19, 1998