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Chicken Mushroom Skillet
Guiding Stars
Servings:
4 (349 g) as an appetizerPrep Time:
10 minutesCook Time:
20 minutes
Ingredients
Relying on leftover chicken and frozen veggies, this skillet can come together in no time flat. The broth turns into a thicker sauce as it cooks the noodles, leaving you with a delicious meal and minimal cleanup.
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
1/2 tsp. garlic powder
1/4 tsp. thyme
1 bay leaf
Pepper to taste
Directions
1. Heat vegetable oil in large nonstick skillet over medium-high heat. Saute chopped onion and mushrooms until soft (5-6 minutes).
2. Add remaining ingredients and bring to a boil. Lower heat and cover pan. Simmer until noodles are tender (8-10 minutes).
Nutrition
| Nutritional Facts | |
| Servings | 4 (349 g) |
| Base Nutrients | |
| Calories | 318 kcal (16%) |
| Calories from Fat | 58 kcal (0%) |
| Total Fat | 6 g (10%) |
| Saturated Fat | 1 g (7%) |
| Cholesterol | 60 mg (20%) |
| Sodium | 148 mg (6%) |
| Total Carbohydrates | 35 g (12%) |
| Dietary Fiber | 3 g (13%) |
| Protein | 31 g (52%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 11 mg (12%) |
| Minerals | |
| Calcium | 46 mg (4%) |
| Iron | 3 mg (14%) |
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