Chicken Harvest Dinner with Noodles
Chicken and cherry tomatoes are simmered in an herb and white wine sauce for the ultimate one-pot dinner that’s both flavorful and light.
Ingredients
Ingredients
1 tbsp olive oil
1 garlic cloves, minced
1 onion, thinly sliced
1 red bell pepper
1 lb boneless skinless chicken breast, cut into strips
1.50 tbsp flour
0.25 cup dry white wine
1 cup reduced sodium chicken broth
0.50 tsp salt
0.25 tsp ground black pepper
0.25 tsp dried thyme leaves, crushed
3 tsp fresh basil leaves, minced
1 cup cherry tomatoes, halved
2 cups Creamette® Dumpling Egg Noodles
Directions
Cooking Directions
1
Heat oil in large nonstick skillet. Add garlic, onion and bell pepper and cook over medium heat 5 to 7 minutes or until onion is tender. Remove vegetables and reserve.
2
Dust chicken with flour. Add to skillet and brown about 3 minutes per side. Add wine and scrape up any browned bits.
3
Stir in broth, salt, pepper, thyme, basil, tomatoes, reserved vegetables. Reduce heat to low, cover and simmer 15 minutes.
4
Prepare noodles according to package directions; drain.
5
To serve, spoon cooked noodles into large shallow bowl. Spoon on chicken mixture.
