Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
Directions
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.
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