Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is done.
Add broth, mushrooms, Worcestershire sauce and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers; cook, uncovered, 2 min., stirring occasionally. Remove from heat.
Stir in sour cream.
Serve with cooked green beans and a quick bagged mixed green salad tossed with your favorite KRAFT Dressing, such as Ranch.
Substitute 2 cups uncooked instant white rice for the noodles. Add rice with the water and other ingredients as directed. Bring to boil; cover. Simmer on low heat 5 min. Stir in peppers; cook 2 min., stirring occasionally. Remove from heat. Stir in sour cream.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Chipotle peppers add a spicy kick to this low-sodium main dish. A bit of sour cream finishes the sauce with flair.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.