Italian Chicken Noodle Skillet Recipe

Italian Chicken Noodle Skillet Recipe
Photo by: Taste of Home
Rating

85% would make again

This saucy, cheesy pasta and chicken dish sure doesn't feel low fat, but it is! Writes Mary Jones of St. Louis, Missouri, “My husband loves this dish. It's so good, you'll want to lick the plate!”

This recipe is:

Healthy

Quick

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  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1-3/4 cups uncooked egg noodles
  • 1/2 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes in sauce
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2 cups cubed cooked chicken breast
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/3 cup shredded part-skim mozzarella cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.
  • Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 291 calories, 7 g fat (3 g saturated fat), 85 mg cholesterol, 834 mg sodium, 26 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Italian Chicken Noodle Skillet published in Simple & Delicious January/February 2007, p57

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Reviews for Italian Chicken Noodle Skillet (3)

Italian Chicken Noodle Skillet Recipe

Italian Chicken Noodle Skillet

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 09, 2009 by aoberloh

My kids love this and it works good to freeze, too...just undercook the noodles a little bit if you want to freeze so they don't get overcooked when you reheat.

Reviewed on Oct. 07, 2009 by kkiffmeyer1

YUMMY AND EASY--REALLY GOOD IN A PINCH

Reviewed on Oct. 17, 2008 by Red Molly

With zucchini substituted for mushrooms and with the addition of a sauteed onion and two cloves of garlic to the vegetable saute, my family absolutely loved this. Thanks!

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