Comfort your taste buds with our Chicken with Creamy Mushroom Sauce! Chicken and egg noodles in a creamy mushroom sauce with garlic make this a great dish.
What You Need
Original recipe yields 6 servings
4-1/2 cups wide egg noodles, uncooked
1 Tbsp. oil, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1/2 lb. sliced fresh mushrooms
1/4 cup finely chopped onion s
1/3 cup fat-free reduced-sodium chicken broth
1 Tbsp. finely chopped fresh parsley
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Let's Make It
Cook noodles as directed on package, omitting salt.
Meanwhile, heat 1-1/2 tsp. oil in large skillet on medium-high heat. Add chicken; cook 4 to 5 min. on each side or until done. Transfer to plate; cover to keep warm.
Mix cream cheese spread, milk and garlic powder until blended. Add remaining oil, mushrooms and onions to skillet; cook on medium heat 7 min. or until mushrooms release most of their liquid, stirring occasionally to scrape browned bits from bottom of skillet. Add cream cheese mixture and broth; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is heated through.
Drain noodles; place on platter. Top with chicken, cream cheese sauce and parsley.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using any variety of mushroom.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.