Quick Chicken and Noodles

Quick Chicken and Noodles

4 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (4)

Rate This Recipe
astrobabe2
17

astrobabe2

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.

LeahMaria85
12

LeahMaria85

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!

gapch1026
10

gapch1026

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,)

More Reviews

Similar Recipes

Citrus Chicken and Rice
(46)

Citrus Chicken and Rice

Chicken in Tarragon Cream Sauce
(22)

Chicken in Tarragon Cream Sauce

Swanson(R) Maple Dijon Chicken
(15)

Swanson(R) Maple Dijon Chicken

Asian Grilled Chicken
(13)

Asian Grilled Chicken

Lemony Chicken Pasta Toss
(17)

Lemony Chicken Pasta Toss

25-Minute Chicken and Noodles
(14)

25-Minute Chicken and Noodles

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italiano Chicken and Pasta Medley

>

next recipe:

Citrus Chicken and Rice