Creamy Chicken and Vegetables with Noodles

Serves: 4
Total Calories: 718


5 cups uncooked medium noodles (10 ounces)
2 cups frozen mixed vegetables, thawed
6 , medium green onions, , sliced (6 tablespoons)
8 ounces garden vegetable fat-free cream cheese
1 1/4 cups skim milk
1 1/2 cups cut-up cooked chicken
1/2 teaspoon garlic salt
1/4 teaspoon pepper
chopped fresh parsley, if desired


1. Cook noodles as directed on package. While noodles are cooking, spray 12-inch nonstick skillet with cooking spray heat over medium heat. Cook vegetables and onions in skillet about 4 minutes, stirring frequently, until vegetables are crisp-tender.

2. Stir cream cheese and milk into vegetable mixture until blended. Stir in chicken, garlic salt and pepper heat through.

3. Drain noodles. Stir noodles into cheese sauce mixture heat through. Sprinkle with parsley.

wing it!
Using chicken breast in this colorful meal-in-a-skillet helps keep it lower in fat and calories than if you made it with dark meat.

1 SERVING: Calories 460 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 110mg Sodium 560mg Carbohydrate 67g (Dietary Fiber 7g) Protein 37g * % DAILY VALUE: Vitamin A 98% Vitamin C 6% Calcium 26% Iron 26% * DIET EXCHANGES: 4 Starch, 1 Vegetable, 3 Very Lean Meat * CARBOHYDRATE CHOICES: 4 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 718
Calories from Fat: 214

This Creamy Chicken and Vegetables with Noodles recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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