Creamy Chicken with Noodles Recipe
- 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
- 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.
1 serving (1 each) equals 374 calories, 17 g fat (5 g saturated fat), 67 mg cholesterol, 976 mg sodium, 38 g carbohydrate, 2 g fiber, 13 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.