"Chicken breast strips are cooked in a creamy sour cream-chipotle sauce with egg noodles and mushrooms." — BREAKSTONE'S
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boneless skinless chicken breasts, cut into strips
onion, cut into thin wedges
1 1/2 cups
1 (8 ounce) can
mushroom pieces and stems, undrained
chicken bouillon cubes
medium egg noodles, uncooked
finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container
BREAKSTONE'S Reduced Fat Sour Cream
The first time I made it I thought it was good, but it took almost twice as long to cook the noodles. This Time I left the water out and cooked the noodles seperately, made a huge difference. (still added the liquid w/ the mushrooms) I also added some garlic to the chicken and onions while they were cooking. My new favorite recipe
This was quick easy and tasted fantastic. Definitly will make again. The tbs of chipoltle made it spicy, but not overdone. Some might want to use only tsp. The noodles were tender with no pre cooking.
Dry and bland. Maybe if you cooked the noodles separately and added some milk to the sauce. Not worth bothering with in my house.
Great flavor and kick....Yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Creamy Chicken Chipotle Skillet
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
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