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Italian Chicken Noodle Skillet

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.
  • Makes
    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

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

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Average Rating:
  • astarzynski
    Jun 2, 2020

    The whole family loved it!

  • BakinGymnast
    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.

  • susiem7
    Mar 26, 2011

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

  • Emma.James.13
    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!

  • Jellybean
    Nov 8, 2010

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

  • aoberloh
    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.

  • kkiffmeyer1
    Oct 7, 2009

    YUMMY AND EASY--REALLY GOOD IN A PINCH

  • Red Molly
    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!