Ingredients
1
lb. fresh chicken breast strips for stir-frying
1/2
cup chopped onion
1 3/4
cups Progresso™ Chicken Broth (from 32-oz. carton)
1
(10 3/4-oz.) can condensed cream of celery soup
2
cups frozen mixed vegetables
4 1/2
oz. (2 cups) uncooked mini-lasagna noodles (mafalda)
1/2
teaspoon lemon-pepper seasoning
2
tablespoons chopped fresh parsley, if desired
Preparation
Spray 12-inch skillet or Dutch oven with nonstick cooking spray. Add chicken and onion; cook and stir over medium-high heat for 4 to 6 minutes or until chicken is browned and onion is tender.
Add all remaining ingredients except parsley; mix well. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until vegetables and noodles are tender and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.
