Easy Chicken Egg Noodle Recipe
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Description
This chicken egg noodle recipe is perfect for those busy weeknights when you want something quick and easy for dinner. It's a comforting and delicious dish that is sure to satisfy your hunger and leave you feeling satisfied. The recipe is straightforward and requires minimal preparation, making it a great option for novice cooks or those with limited time.Prep Time
The preparation time for this dish is around 10 minutes. This includes chopping vegetables, boiling water for the noodles, and measuring out ingredients.Cook Time
The cook time for this dish is approximately 20 minutes. This includes cooking the chicken, sautéing vegetables, and preparing the egg noodles.Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Equipment
- Large skillet or wok
- Pot for boiling water and cooking noodles
- Cutting board and knife
- Measuring cups and spoons
Method
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove from the skillet and set aside.
- Add the onion and garlic to the skillet and cook until soft and translucent, about 3-4 minutes.
- Add the red bell pepper and frozen peas and cook for another 2-3 minutes, until the vegetables are tender.
- Add the can of cream of chicken soup, milk, and dried thyme to the skillet. Stir to combine and bring to a simmer.
- Return the chicken to the skillet and stir to combine with the sauce and vegetables. Cook for another 2-3 minutes, until everything is heated through.
- Divide the cooked egg noodles among four plates. Spoon the chicken and vegetable mixture over the top of the noodles.
- Season with salt and pepper, to taste.
- Serve and enjoy!
Notes
This recipe is very versatile and can easily be adapted to suit your tastes. You can add different vegetables, such as carrots or broccoli, or swap out the chicken for shrimp or tofu. If you prefer a thinner sauce, you can add more milk or chicken broth to the recipe.Nutrition Info
This recipe yields four servings. Each serving contains approximately:- Calories: 460
- Protein: 34g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 3g
- Sugar: 6g
Recipe FAQ
Can I use a different type of noodle?
Yes, you can use any type of noodle you like. Egg noodles work well in this recipe because they have a slightly chewy texture and hold up well to the sauce.Can I use canned chicken?
Yes, you can use canned chicken in this recipe. Simply drain the chicken and add it to the skillet when you would add the cooked chicken.Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when you're ready to eat. Store the chicken and vegetable mixture and the cooked noodles separately in airtight containers in the refrigerator. When you're ready to eat, reheat the chicken and vegetable mixture in a skillet over medium heat until heated through. Serve over the cooked noodles.Recipe Tips
- Cut the chicken into small, bite-sized pieces to ensure it cooks evenly and quickly.
- Don't overcook the egg noodles - they should be just tender and slightly chewy.
- Season the dish with salt and pepper to taste.
- Garnish with fresh herbs, such as parsley or cilantro, for added flavor and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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