• 6servings
  • 15minutes
  • 336calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsCopper, Fluorine, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon oil

  2. 1 pound boneless skinless chicken breasts, cut into strips

  3. 1 medium onion, cut into thin wedges

  4. 1 1/2 cups water

  5. 1 (8 ounce) can mushroom pieces and stems, undrained

  6. 2 chicken bouillon cubes

  7. 8 ounces medium egg noodles, uncooked

  8. 1 tablespoon finely chopped chipotle peppers in adobo sauce

  9. 1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream

Instructions Jump to Ingredients ↑

  1. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.

  2. Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.

  3. Stir in sour cream.


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