Prep Time 15 min
Cook Time 30 Min
Servings 4
Difficulty Easy

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 2 cups egg noodles
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 2 cups cut-up fresh vegetables or frozen vegetables
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp. chopped parsley
  • 1/4 tsp. salt
  • 1/8 to 1/4 tsps. pepper

Directions

  • Step 1

    HEAT oil in large skillet over medium heat. Add chicken. Cook a few minutes to brown, turn over and reduce heat to medium-low. Cook until internal temperature reaches 165°F. Remove from skillet. Cut into bite-size pieces. Remove skillet from heat.

  • Step 2

    STIR flour into drippings in skillet. Stir in milk. Cook and stir over medium-high heat until mixture begins to thicken.

  • Step 3

    STIR in vegetables, chicken broth, cheese, parsley, salt, pepper and chicken. Cook a few minutes longer until vegetables are desired consistency. Combine with noodles. Serve.

Serving size
(1/4 of recipe)

  • Calories 430
  • Calories from Fat140g
  • Total Fat 16g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 550mg
  • Potassium 0mg
  • Total Carbohydrates 34g
  • Dietary Fiber 2g
  • Sugars 6g
  • Protein 36g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet