creamy chicken and vegetables with noodles or rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
I used a 5 quart nonstick lidded skillet (Paula Deen's) to cook everything, except a 4 quart pot to cook noodles or rice (your choice).1. Cut up 2 lbs of chicken breast into long slices.2. Sprinkle chicken with Mrs. Dash seasoning (no salt).3. Cook chicken in olive oil until lightly brown and remove to drain.4. Add frozen chopped onions and bell peppers to skillet. Cook til tender.5. Add Normandy vegetables (5-6 cups)6. Add chicken broth (1 cup)7. Cook 10 min. medium heat8. Add sour cream, 1% milk, and Philadelphia cooking creme. Stir carefully and cook until thickened.9. Cook no yolk noodles in boiling water til tender. The 12 oz. will serve 6 or more people. Drain.10. I cut up chicken strips into 1-2" bite size pieces.Stir chicken into creamy mixture. Bring to boil.11. Add drained noodles to skillet and mix or use tongs to add noodle serving to each plate. Spoon mixture over noodles. 12. Sprinkle 4c parmesian cheese over each serving.
I used a 5 quart nonstick lidded skillet (Paula Deen's) to cook everything, except a 4 quart pot to cook noodles or rice (your choice).
1. Cut up 2 lbs of chicken breast into long slices.
2. Sprinkle chicken with Mrs. Dash seasoning (no salt).
3. Cook chicken in olive oil until lightly brown and remove to drain.
4. Add frozen chopped onions and bell peppers to skillet. Cook til tender.
5. Add Normandy vegetables (5-6 cups)
6. Add chicken broth (1 cup)
7. Cook 10 min. medium heat
8. Add sour cream, 1% milk, and Philadelphia cooking creme. Stir carefully and cook until thickened.
Serving Size: 6 2-cup servimgs or 12 one cup serving with side salad
Number of Servings: 10
Recipe submitted by SparkPeople user MRGOLDENART.
1. Cut up 2 lbs of chicken breast into long slices.
2. Sprinkle chicken with Mrs. Dash seasoning (no salt).
3. Cook chicken in olive oil until lightly brown and remove to drain.
4. Add frozen chopped onions and bell peppers to skillet. Cook til tender.
5. Add Normandy vegetables (5-6 cups)
6. Add chicken broth (1 cup)
7. Cook 10 min. medium heat
8. Add sour cream, 1% milk, and Philadelphia cooking creme. Stir carefully and cook until thickened.
Serving Size: 6 2-cup servimgs or 12 one cup serving with side salad
Number of Servings: 10
Recipe submitted by SparkPeople user MRGOLDENART.
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 10.3 g
- Cholesterol: 23.4 mg
- Sodium: 296.2 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.4 g
- Protein: 11.7 g
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