Creamy Swiss Chicken and Noodles

• 3 c (6 oz.) uncooked wide egg noodles
• 2 tsp oil
• 1 lb. boneless skinless chicken breast halves, cut into 1/2- inch pieces
• 3 c frozen broccoli florets
• 1/2 c white wine
• 1 (10 3/4-oz.) can condensed cream of onion soup
• 1 c (4 oz.) shredded Swiss cheese
• 2 tsp Dijon mustard
• 1/8 tsp pepper

Directions:

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 2 to 3 mins or until browned, stirring frequently. Add broccoli; cook 3 to 4 mins or until hot, stirring occasionally.

Reduce heat to medium-low; stir in wine. Cover; cook 4 to 5 mins or until chicken is no longer pink in center and broccoli is tender.

Add cooked noodles, soup, cheese, mustard and pepper; mix well. Cook until thoroughly heated and cheese is melted.

5 servings