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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is something I made up and tastes Italian. The flat noodles were no yoke 1/2 bag. I used a jar of Prego Italian sauce, but you can use any spaghetti sauce. I used a Steamers bag of Italian Vegetables Ingredients:
4 boneless chicken breasts |
1 tablespoon olive oil |
23 ounces spaghetti sauce |
14 1/2 ounces stewed tomatoes |
6 ounces flat egg noodles |
1 tablespoon balsamic vinegar |
1/4 cup red wine |
7 ounces sliced mushrooms |
12 ounces frozen italian-style vegetables with pasta |
Directions:
1. In soup pot boil water for Noodles while coming to a boil
2. In a large skillet heat the olive oil and brown both sides of the Chicken Breasts.
3. When Chicken Breasts are almost completely cooked.
4. Add jar of Spaghetti Sauce and the can of stewed Tomatoes undrained.
5. When it starts to bubble add the mushrooms, vinegar and red wine.
6. Allow to boil on med stirring as needed until sauce is as thick as you like it.
7. Note: if sauce is too thin it will not stick to the noodles.
8. Add the noodles to boiling water and cook according to package.
9. When noodles are ready Drain them well then add the sauce mix with the chicken breasts
10. Add the cooked Italian Vegetables and stir making sure the noodles are covered with the sauce.
11. Allow to sit or simmer for 10 or 15 minute.
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