Ingredients30 m servings 336 cals
- Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
- Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
- Stir in sour cream.
Per Serving: 336 calories; 11.1 g fat; 33.4 g carbohydrates; 25.1 g protein; 97 mg cholesterol; 627 mg sodium. Full nutrition
ReviewsRead all reviews 4
The first time I made it I thought it was good, but it took almost twice as long to cook the noodles. This Time I left the water out and cooked the noodles seperately, made a huge difference. (s...
This was quick easy and tasted fantastic. Definitly will make again. The tbs of chipoltle made it spicy, but not overdone. Some might want to use only tsp. The noodles were tender with no pr...
Dry and bland. Maybe if you cooked the noodles separately and added some milk to the sauce. Not worth bothering with in my house.