Ingredients
-
1
-
1/2
-
1/2
-
1/4 - 1/2
-
1
-
1
-
1/2
-
2
-
1
-
4
-
1
-
1/2 - 4
-
3/4
-
1/2
-
8
Directions
Chicken and Noodle Stew, This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans Note the wide range on the amount of stock to be used The original recipe called for 1/2 cup chicken stock – I ended up using 2 cans (about 4 cups) Maybe my tomatoes weren’t juicy enough Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock – cooking the noodles separately would change the amount of stock needed When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good I’m sure other vegetables would substitute nicely as well , Very nice! used 4 cups of chicken stock because I added a 12 oz package of egg noddles Did not use bell pepper (personal preference) used fresh tarragon and thyme, I think it makes a difference :), I thought this was fantastic! I did use some leftover cooked chicken breast I had one hand ofr ease I just cooked the mushrooms and onions with the seasonings and some added minced garlic In place of tarragon used marjoram and it was a wonderful substitution I ended up using the 4 cups of stock, plus 1 can of chicken broth The latter I added after added the veg ( used chopped brocolli) as the broth was nearly cooked away This is a fantastic light stew and I plan on making it often I also used 1/2 of an 8 oz can tomato sauce instead of the diced tomato which is just a personal preference
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Steps
|
1
Done
|
Remove Visible Fat from Chicken and Cut Into 1-Inch Cubes. Toss Well With Salt, Pepper and Red Pepper Flakes. |
|
2
Done
|
Warm Oil in Large Skillet Over Med-High Heat. Add the Chicken and Stir Fry Just Till Chicken Is No Longer Pink. |
|
3
Done
|
Remove Chicken from Skillet and Set Aside. Reduce Heat to Low. |
|
4
Done
|
Cook Onion and Mushrooms in Same Skillet Over Low Heat, Covered, Till Onion Is Soft and Translucent, About 10 Minutes. |
|
5
Done
|
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). |
|
6
Done
|
*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). |
|
7
Done
|
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). |
|
8
Done
|
Add Chicken, Parsley and Peas and Cook Till Heated Through, About 3-5 Minutes. |
