Easy Italian-Style Chicken
Prep and Cook Time 20 minutes
Makes 4 servings
|4||cups (6 ounces) wide egg noodles, uncooked|
|1||tablespoon olive oil|
|12||ounces boneless chicken, cut into cubes|
|1||teaspoon dried thyme leaves|
|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|
- 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.
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.
|Total Fat||11 g|
Check out more recipes for Italian