INGREDIENTS
4
cups (6 ounces) wide egg noodles, uncooked
1
tablespoon olive oil
12
ounces boneless chicken, cut into cubes
1
tablespoon paprika
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/8
teaspoon black pepper
1
cup chopped onion
1
medium green bell pepper, chopped
1
tablespoon bottled minced garlic
2
cans (14-1/2 ounces each) chunky-style diced tomatoes or pasta-ready diced tomatoes, undrained
1
can (about 14 ounces) chicken broth
1‑1/2
cups sliced button mushrooms
1/4
cup half-and-half or whipping cream
PREPARATION:
- Cook noodles according to package directions.
- Meanwhile heat oil in large saucepan over medium-high heat until hot. Add chicken; sprinkle with paprika, thyme, salt and black pepper. Cook and stir 1 minute. Add onion, bell pepper and garlic; cook 2 minutes, stirring occasionally.
- Add tomatoes with juice, broth and mushrooms. Cover; bring to a boil over high heat. Reduce heat to medium-low; cook, covered, 2 minutes. Stir in half-and-half; cook 1 minute or until heated through.
- Drain noodles; transfer to 4 shallow serving bowls. Ladle chicken mixture over noodles.
Tip
Many supermarkets offer boneless chicken that has been sliced or cubed for stir-frying. Look for it when you need to save on preparation time.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Protein
29 g
Fiber
2 g
Carbohydrate
47 g
Cholesterol
101 mg
Total Fat
11 g
Calories
399
Sodium
1443 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
4
Starch
2
Fat
1
