Chicken and Noodle Skillet

1 tablespoon vegetable oil

1 lb boneless skinless chicken breast halves, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1 cup baby-cut carrots, cut lengthwise in half

1cup Green Giant® frozen broccoli cuts (from 1-lb bag)

1cup uncooked egg noodles (2 oz)

1 3/4 cups Progresso® chicken broth (from 32-oz carton)

1can (10 3/4 oz) condensed cream of chicken soup

 Chopped fresh parsley, if desire

 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender. 2 Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

Serves 4 (1 1/4 cup each)

From Pillsbury.com