Dijon-Dill Chicken and Noodles Recipe

POINTS® Value: 4
Servings: 2

Ingredients

• 4 oz boneless skinless chicken breast, cut into thin bite-size strips
• 1/2 cup chopped onion (1 medium)
• 1 can (18.5 oz) Progresso® Light vegetable and noodle soup
• 2 tablespoons Dijon mustard
• 1/8 teaspoon dried dill weed
• 1/2 cup uncooked wide egg noodles (1 1/2 oz)
• 2 cups fresh broccoli florets
• 1 oz fat-free cream cheese
  

Instructions

1. Place a 12-inch nonstick skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, until onion is tender and chicken just begins to brown, about 4-6 minutes.
2. Stir in soup, mustard and dill weed. Increase heat to high and bring to a boil. Stir in noodles; return to a boil. Reduce heat to medium; cover and cook stirring occasionally, for 6 minutes.
3. Add broccoli; cook, uncovered, stirring frequently, until broccoli is crisp-tender, about 3 to 4 minutes longer. Remove from heat and stir in cream cheese until well blended. Yields about 1½ cups per serving.