Ingredients
Scale
- 2 tsp. vegetable oil
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 2 cups cooked, cubed chicken breast
- 2 cups frozen peas and carrots
- 2 cups egg noodles
- 2 cups low-sodium chicken broth
- ½ tsp. garlic powder
- ¼ tsp. thyme
- 1 bay leaf
- Pepper to taste
Instructions
- Heat vegetable oil in a large nonstick skillet over medium-high heat.
- Sauté chopped onion and mushrooms until soft (5-6 minutes).
- Add remaining ingredients and bring to a boil.
- Lower heat and cover pan.
- Simmer until noodles are tender (8-10 minutes).
Notes
- Use boneless, skinless chicken breast for best results.
- Cremini or white mushrooms work well.
- Pat mushrooms dry before cooking for better browning.
- For a creamy sauce, stir in ¼ cup heavy cream at the end.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg