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Main dishes

One Pan Creamy Chicken-Chipotle Pasta

One Pan Creamy Chicken-Chipotle Pasta recipe
photo by:kraft
I cooked this recipe exactly as is, and I loved it. Super easy to make, creamy, a little spicy...delicious. Next time, I may add a little more of the chipotles in adobo t...read more
posted by
koester51
on 11/2/2012
time
prep:
20 min
total:
32 min
servings
total:
6 servings, 1-1/4 cups each
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What You Need

1
Tbsp.  oil
1
lb.  boneless skinless chicken breasts, cut into thin strips
1
 onion, cut into thin wedges
1
can  (14.5 oz.) fat-free reduced-sodium chicken broth
1/4
lb.  sliced fresh mushrooms
2
tsp.  Worcestershire sauce
4
cups  egg noodles, uncooked
1
Tbsp.  finely chopped canned chipotle peppers in adobo sauce
1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is done.

ADD broth, mushrooms, Worcestershire sauce and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers; cook, uncovered, 2 min., stirring occasionally. Remove from heat.

STIR in sour cream.

Kraft Kitchens Tips

Serving Suggestion
Serve with cooked green beans and a quick bagged mixed green salad tossed with your favorite KRAFT Dressing, such as Ranch.
Variation
Substitute 2 cups uncooked instant white rice for the noodles. Add rice with the water and other ingredients as directed. Bring to boil; cover. Simmer on low heat 5 min. Stir in peppers; cook 2 min., stirring occasionally. Remove from heat. Stir in sour cream.
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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