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
Preparation
In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.
