Chicken And Noodle Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4-1/2 teaspoon red pepper flakes
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 1/2 lb fresh mushrooms, sliced
• 2 medium carrots, peeled and cut into 1/2 inch rounds
• 1 small bell pepper (red, green, pick a color!)
• 4 roma tomatoes, cut into 1-inch cubes
• 1 cup dry wine
• 1/2-4 cup chicken stock
• 3/4 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 8 ounces egg noodles
• 1/4 cup packed chopped fresh parsley (i used about a tablespoon dried)
• 1 cup frozen peas

Recipe

• 1 remove visible fat from chicken and cut into 1-inch cubes. toss well with salt, pepper and red pepper flakes.
• 2 warm oil in large skillet over med-high heat. add the chicken and stir fry just till chicken is no longer pink.
• 3 remove chicken from skillet and set aside. reduce heat to low.
• 4 cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
• 5 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 *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 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 add chicken, parsley and peas and cook till heated through, about 3-5 minutes.