12 ounces broad egg noodles 1 tablespoon butter 1/2 cup chopped onion 8 ounces sliced mushrooms (any variety and/or combination) 1 teaspoon dried thyme 2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups) 1/2 cup dry red wine 1 cup reduced-sodium chicken broth 1 1/2 tablespoons cornstarch 2 teaspoons Worcestershire sauce Salt and freshly ground black pepper 2 tablespoons freshly chopped chives
Directions
Cook egg noodles according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
Transfer to a serving platter and top with chives.
1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with thyme. Wash hands.
2. Place oil in pan; swirl to coat. Add onions and mushrooms; cook 3–4 minutes or until tender. Move onions and mushrooms to outer edge of pan. Place chicken in center of pan (wash hands); cook 2–3 minutes on each side until browned.
3. Stir in wine, then add remaining ingredients. Stir until well blended. Reduce heat to low and simmer 6–8 minutes until sauce thickens and internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.
