Honey-Glazed Chicken and Carrots

 

3

cups uncooked egg noodles (6 oz)

1

tablespoon olive or vegetable oil

1

package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)

2

slices uncooked bacon, cut into 3/4-inch pieces

1

medium onion, coarsely chopped (1 cup)

2

cups ready-to-eat baby-cut carrots

1/2

cup honey

1/4

cup red wine vinegar

1/2

teaspoon dried thyme leaves

• 1 Cook and drain noodles as directed on package.
• 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
• 3 Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.