Chicken Broccoli Skillet Dinner (30 minute meal)
Quick one-pot dinner of pasta, broccoli, shredded Parmesan and cooked chicken in a creamy mushroom sauce — ready in about 30 minutes.
Equipment
- Large Pot
Ingredients
Ingredients
- 8 ounceswhole wheat egg noodlesor any pasta
- 3 cupsbroccoli floretsor more if desired
- 1 tablespoonolive oil
- 1/2 mediumyellow oniondiced
- 2 clovesgarlicminced
- 110.5 ounce cancream of mushroom soup see note
- 1/2 cupnonfat milk
- 1/2 cupshredded parmesan cheeseuse fresh not from the green canister
- 1/4 teaspoonground black pepper
- Salt and more pepperto taste
- 2 cupscooked chickensee note
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces whole wheat egg noodles (or any pasta) and cook according to package directions. When there are about 3 minutes of cooking time left for the noodles, add 3 cups broccoli florets to the pot. Continue cooking until the noodles are done and the broccoli is tender. Drain well and set aside.
- Return the empty pot to medium heat. Add 1 tablespoon olive oil.
- Add ½ medium yellow onion (diced) and cook, stirring, until the onion is translucent, about 3–4 minutes. Add 2 cloves garlic (minced) and cook 30–60 seconds more, until fragrant.
- Stir in one 10.5-ounce can cream of mushroom soup, ½ cup nonfat milk, ½ cup shredded Parmesan cheese (use fresh Parmesan, not the green-canister kind), and ¼ teaspoon ground black pepper. Whisk or stir until the sauce is smooth and heated through, about 1–2 minutes. Season with salt and additional pepper to taste.
- Add 2 cups cooked chicken to the sauce and stir until the chicken is heated through, about 2–3 minutes.
- Add the drained noodles and broccoli back into the pot. Stir gently but thoroughly so everything is evenly coated with the sauce and heated, about 1–2 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately. Sprinkle additional shredded Parmesan on top if desired.
Notes
I used Campbell’s Healthy Request condensed soup, use what you prefer. You can also use cream of chicken or cream of potato soup in place of the cream of mushroom.
You can also use rotisserie chicken in this recipe in place of my instant pot shredded chicken.
If you are using FRESH chicken that is not already cooked: dice chicken into small bite sized pieces. After the noodles and broccoli have been removed from the pan, add 1 tablespoon olive oil to the pan. Add the chicken and cook, searing on both sides, for about 5-10 minutes (depending on size of chicken pieces) then remove to a plate. You want the chicken almost cooked at that point. Continue the recipe to make the sauce then return the chicken and any accumulated juices to the pan and let finish cooking in the sauce.
You can also use rotisserie chicken in this recipe in place of my instant pot shredded chicken.
If you are using FRESH chicken that is not already cooked: dice chicken into small bite sized pieces. After the noodles and broccoli have been removed from the pan, add 1 tablespoon olive oil to the pan. Add the chicken and cook, searing on both sides, for about 5-10 minutes (depending on size of chicken pieces) then remove to a plate. You want the chicken almost cooked at that point. Continue the recipe to make the sauce then return the chicken and any accumulated juices to the pan and let finish cooking in the sauce.