Ingredients
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4-1/2 teaspoon red pepper flakes
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1 tablespoon oil
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1 medium onion, finely chopped
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1/2 lb fresh mushrooms, sliced
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2 medium carrots, peeled and cut into 1/2 inch rounds
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1 small bell pepper (red, green, pick a color!)
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4 roma tomatoes, cut into 1-inch cubes
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1 cup dry white wine
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1/2-4 cup chicken stock
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3/4 teaspoon dried tarragon
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1/2 teaspoon dried thyme
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8 ounces egg noodles
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1/4 cup packed chopped fresh parsley (I used about a tablespoon dried)
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1 cup frozen peas
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1 lb boneless skinless chicken
Instructions
- Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
- Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
- Remove chicken from skillet and set aside. Reduce heat to low.
- Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
- Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
- *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
- Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
- Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.