Memories of Grandma’s kitchen might come back when you make this golden chicken on a bed of homey egg noodles.
cups uncooked egg noodles (6 oz)
tablespoon olive or vegetable oil
package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
slices uncooked bacon, cut into 3/4-inch pieces
medium onion, coarsely chopped (1 cup)
cups ready-to-eat baby-cut carrots
cup red wine vinegar
teaspoon dried thyme leaves
Cook and drain noodles as directed on package.
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.
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.
For more tender carrots, cut the baby carrots in half lengthwise.
Spaetzle dumplings are a nice substitute for the noodles. Look for packages of dried spaetzle near the noodles in your supermarket.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.