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Italian Chicken Noodle Skillet Recipe

Italian Chicken Noodle Skillet Recipe

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!”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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

  • 1. 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.
  • 2. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.
  • 3. Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 291 calories, 7g fat (3g saturated fat), 85mg cholesterol, 834mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 28g protein .

Reviews for Italian Chicken Noodle Skillet

Sort By :
MY REVIEW
BakinGymnast
Reviewed Feb. 14, 2012

"Kind of boring flavor. Good, but not super exciting. Maybe I will add some garlic to give it more excitement next time."

MY REVIEW
susiem7
Reviewed Mar. 26, 2011

"This was so quick and easy to make and very good."

MY REVIEW
Emma.James.13
Reviewed Dec. 2, 2010

"It took us a lot longer to make then the 25 minutes...but we are new to cooking so could be slower than most. We loved the finish product though and will definitely make again!"

MY REVIEW
Jellybean
Reviewed Nov. 8, 2010

"Love it! Tastes like a dish from an Italian restaurant. Will definitely make again."

MY REVIEW
aoberloh
Reviewed Nov. 9, 2009

"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."

MY REVIEW
kkiffmeyer1
Reviewed Oct. 7, 2009

"YUMMY AND EASY--REALLY GOOD IN A PINCH"

MY REVIEW
Red Molly
Reviewed Oct. 17, 2008

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.