Creamy Chicken with Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Woodridge, New York, Donna Akerley explains, âOne night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes.â Ingredients:
8 ounces uncooked egg noodles |
6 boneless skinless chicken breast halves (4 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 to 4 tablespoons olive oil, divided |
2 cups sliced fresh mushrooms |
1 teaspoon minced garlic |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup half-and-half cream |
1/4 cup marsala wine or chicken broth |
1/4 teaspoon chili powder |
1/2 cup minced fresh parsley, divided |
Directions:
1. Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm.
2. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
3. Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley. Yield: 6 servings.
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