One-Pan Creamy Chicken-Chipotle Pasta

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 1 onion, cut into thin wedges
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1/4 lb. sliced fresh mushrooms
• 2 tsp. LEA & PERRINS Worcestershire Sauce
• 4 cups egg noodles, uncooked
• 1 Tbsp. finely chopped canned chipotle peppers in adobo sauce
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and onions; cook and stir 5 to 7 min.
3. or until chicken is done.
4. Add broth, mushrooms, Worcestershire sauce and noodles; stir.
5. Bring to boil; cover.
6. Simmer on medium-low heat 10 to 12 min.
7. or until noodles are tender and only a small amount of liquid remains.
8. Stir in peppers; cook, uncovered, 2 min., stirring occasionally.
9. Remove from heat.
10. Stir in sour cream.

oil, boneless skinless chicken breasts, onion, chicken broth, mushrooms, worcestershire sauce, egg noodles, peppers, s

Taken from www.kraftrecipes.com/recipes/one-pan-creamy-chicken-chipotle-pasta-64314.aspx (may not work)