Honey-Glazed Chicken and Carrots

13 Ratings

7 Reviews

Prep 30 min
Total 30 min
Servings 4

Memories of Grandma’s kitchen might come back when you make this golden chicken on a bed of homey egg noodles.

By Betty Crocker Kitchens

Updated January 31, 2010

Ingredients

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

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 6g 32% Trans Fat 0g
Cholesterol: 130mg; 43%
Sodium: 410mg; 17%
Potassium: 630mg; 18%
Total Carbohydrate: 71g; 24%
Dietary Fiber 3g 15% Sugars 39g
Protein: 37g

% Daily Value*:

Vitamin A: 210%; 210%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 25%; 25%

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;