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.
This is one of my favorite fast and easy recipes. Great to serve when you have company for dinner.
1 pound chicken breasts, cooked and chopped 1/2 package penne or ziti pasta, drained 1 12 oz. jar Alfredo sauce with sun-dried tomatoes 1 16 oz. can black beans 1 10 3/4 ounce can Rotel Tomatoes
Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.
1. Heat outdoor grill or ridged grill pan over medium-high heat. 2. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. 3. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. 4. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.
2 cups cooked chicken, chopped 1 cup cheddar cheese, mexican blend, shredded 2 tablespoons taco seasoning mix 1 cup sour cream 1 cup salsa 4 flour tortillas
Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through.
Remove from pan, cut into triangles. Serve with sour cream and salsa.
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.
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