Weeknight Chicken And Noodles Recipes

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CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

WEEKNIGHT CHICKEN AND NOODLES



Weeknight Chicken and Noodles image

I threw this dish together in minutes and we all liked it. It is one of those things you can play with a bit. If you don't have red pepper, use green. If you don't have fresh mushrooms, use canned. You get the idea. Feel free to spice this up more if that is your dining preference.

Provided by GaylaV

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 -5 cups broad egg noodles
2 tablespoons olive oil
1 medium onion, chopped large
1 medium red pepper, chopped large
10 -12 mushrooms, sliced
1 (10 ounce) can mushroom soup
1/2 cup milk
4 tablespoons sour cream
1/8 teaspoon red pepper flakes
2 cups roasted chicken breast, chopped in large pieces (use leftover or I really like the Lillydale fully cooked, seasoned chicken for this)
salt and pepper

Steps:

  • Cook noodles in boiling water to al dente.
  • While noodles are cooking saute chopped vegetables in oil for about 5 minutes. (still crispy, but cooked).
  • Add in soup and milk, stir to combine.
  • Add sour cream and pepper flakes, stir to combine.
  • Add chopped chicken and stir carefully.
  • When mixture has returned to a light boil add in the noodles and stir.
  • Season to taste.

Nutrition Facts : Calories 497.7, Fat 17.8, SaturatedFat 4.8, Cholesterol 115.5, Sodium 372.8, Carbohydrate 51.4, Fiber 3.6, Sugar 4, Protein 32.9

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