Ingredients
6
oz. (3 cups) uncooked wide egg noodles
2
teaspoons oil
1
lb. boneless skinless chicken breast halves, cut into 1/2- inch pieces
3
cups frozen broccoli florets
1/2
cup white wine
1
(10 3/4-oz.) can condensed cream of onion soup
4
oz. (1 cup) shredded Swiss cheese
2
teaspoons Dijon mustard
1/8
teaspoon pepper
Preparation
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned, stirring frequently. Add broccoli; cook 3 to 4 minutes or until hot, stirring occasionally.
Reduce heat to medium-low; stir in wine. Cover; cook 4 to 5 minutes or until chicken is no longer pink in center and broccoli is tender.
Add cooked noodles, soup, cheese, mustard and pepper; mix well. Cook until thoroughly heated and cheese is melted.
