Dijon-Dill Chicken and Noodles
Makes:
2 servings (1 1/2 cups each)
| 4 | oz boneless skinless chicken breast, cut into thin bite-size strips |
| 1/2 | cup chopped onion (1 medium) |
| 1 | can (18.5 oz) Progresso® Light vegetable and noodle soup |
| 2 | tablespoons Dijon mustard |
| 1/8 | teaspoon dried dill weed |
| 1/2 | cup uncooked wide egg noodles (1 1/2 oz) |
| 2 | cups fresh broccoli florets |
| 1 | oz fat-free cream chees |
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 6 minutes, stirring occasionally.
Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended
High Altitude (3500-6500 ft): Cut broccoli florets into small bite-size pieces. In step 2, add broccoli and 1/4 cup hot water when stirring in the noodles. Return to boiling. Reduce heat to medium; cover and cook 6 minutes. In step 3, uncover and cook 3 to 4 minutes longer. Stir in cream cheese until well blended.
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