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Skillet Chicken With Noodles

Skillet Chicken With Noodles (7 PTS recipe image
This skillet chicken recipe is a quick and easy weeknight winner that delivers rich, creamy comfort without the fuss. Tender chicken breast strips are saut&# 195;©ed until golden, then simmered in a luscious sauce made from condensed cream of celery soup and chicken broth. The addition of frozen mixed vegetables adds a pop of color and nutrition, while mini-lasagna noodles absorb the savory flavors perfectly. ItâÂÂs a hearty, protein-packed meal that feels indulgent yet simple to prepare. Ideal for busy families or anyone craving a warm, home-style dish, this meal comes together in under 30 minutes using pantry staples. Serve hot for a satisfying dinner the whole table will love.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 806.7
Description
This skillet chicken recipe is a quick and easy weeknight winner that delivers rich, creamy comfort without the fuss. Tender chicken breast strips are saut&# 195;©ed until golden, then simmered in a luscious sauce made from condensed cream of celery soup and chicken broth. The addition of frozen mixed vegetables adds a pop of color and nutrition, while mini-lasagna noodles absorb the savory flavors perfectly. ItâÂÂs a hearty, protein-packed meal that feels indulgent yet simple to prepare. Ideal for busy families or anyone craving a warm, home-style dish, this meal comes together in under 30 minutes using pantry staples. Serve hot for a satisfying dinner the whole table will love.
Ingredients
  • 1 pound Fresh chicken breast strips for stir-
  • 1 can (10.5 oz) ready-to-serve chicken broth
  • 1 can (10.75 oz) condensed cream of celery soup
  • 2 cups Green Giant Frozen Mixed Vegetables
  • 4 1/2 ounces Uncooked mini-lasagna noodles (mafalda)
  • 1/2 teaspoon Lemon-pepper seasoning
  • 2 tablespoons butter or oil
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Add uncooked mini-lasagna noodles and cook until al dente according to package directions.
  3. 3
    Drain pasta, reserving 1 cup of pasta water.
  4. 4
    In a large skillet over medium-high heat, melt butter or oil.
  5. 5
    Add fresh chicken breast strips and season with lemon-pepper seasoning.
  6. 6
    Cook chicken until browned on all sides and cooked through, about 5-7 minutes.
  7. 7
    Stir in the condensed cream of celery soup and chicken broth, scraping up any browned bits from the bottom of the pan.
  8. 8
    Add the frozen mixed vegetables to the skillet and simmer for 3-4 minutes until heated through.
  9. 9
    Toss the cooked pasta into the skillet with the chicken and sauce.
  10. 10
    Add reserved pasta water a little at a time if needed to reach desired consistency.
  11. 11
    Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 806.7kcal
% Daily Value *
Total Fat 61.5g95%
Saturated Fat 5.9g30%
Cholesterol 120.1mg41%
Sodium 785.8mg33%
Total Carbohydrate 24.0g8%
Dietary Fiber 3.7g15%
Sugars 3.5g
Protein 42.5g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with chopped fresh parsley if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.

For a lighter version, use light cream of celery soup or substitute with homemade celery soup made from celery, onion, and flour roux.

Keywords: chicken, noodles, skillet, cream of celery, easy dinner, weeknight meal, one pot, comfort food, family friendly, quick recipes, vegetables, sausage alternative, low effort, hearty, pantry staples
Read it online: https://www.chefs-mate.com/recipe/skillet-chicken-with-noodles-7-pts/