Quick Chicken and Noodles Recipe - Allrecipes.com
Quick Chicken and Noodles Recipe
  • READY IN 30 mins

Quick Chicken and Noodles

Recipe by  

"Swanson® Stock is an easy way to add flavor to skillet meals like this sauteed chicken, vegetable and noodle homestyle supper."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Season the chicken with the garlic powder and paprika. Cook the chicken in a 12 inch nonstick skillet over medium-high heat until it's well browned on both sides.
  2. Add the stock, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
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Reviews More Reviews

Dec 19, 2008

Wish I could give this no stars. Not sure what the folks at Campbell's were thinking on this one. I'm a great cook, and my husband and I are not one to throw anything out if it happens to not come out right...but we threw this out. One thing was there wasn't a whole lot of flavor involved in this recipe, other than the paprika on the chicken. The paprika really has no place in this recipe. The veggies ended up coming out overcooked, they should definitely be put in after the noodles are. And there is way too much stuff in one pan for the noodles to really cook properly. But like I said, it tasted terrible, so I wouldn't even bother trying to adjust anything to salvage it.

 
Jul 20, 2010

This recipe was quick, easy, and delicious. Based on the last review which said that this recipe lacked flavor, I made some slight changes/additions. I added Emril's Chicken Rub and Park Hill Maple & Spice Pepper (from Savory Spice Shop) to the chicken before cooking. I also pounded with a meat tenderizer. In the skillet, you'll want to be sure to remove the excess spices that burn/brown. I used fresh vegetables instead of frozen and I added onion and zuchinni. The recipe could have used more than 2 cups of vegetables. I also used rice noodles instead of egg noodles and added dill to the spices at the end. This recipe was great!

 

7 Ratings

Aug 18, 2010

I'll agree that this was a bit on the bland side, but I was going for the comfort food aspect of chicken & noodles, not a highly seasoned dish. I did make it in a different manner as I started with chunks of cooked (rotisserie) chicken. The only vegetable I used was carrot and I used dry parsley flakes for a garnish. (My parsley plant is currently in use as a butterfly caterpillar host plant,)

 
Feb 18, 2013

This is my first review, I felt I had to comment on how much my family DISLIKED this recipe. Cooking broccoli with the noodles allows the flavour to permeate the noodles too much, not a good taste. We did pick out the chicken

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 297 mg
  • 12%

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

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