2 1/2 lbs. boneless, skinless chicken breast halves or thighs, cut into small pieces.

1/4 tsp. salt

1/4 tsp. pepper

Nonstick spray coating

1 1/2 cups cut-up fresh mushrooms (optional)

1 cup chopped red or green sweet bel pepper

1/2 cup diced celery

1/2 cup sliced green onions

2 tsp. cooking oil

1 1/2 cups chicken broth

1 Tbsp. thyme

3 cups dried egg noodles

1/2 cup sour cream

2 Tbsp. flour



Rinse chicken and pat dry. Sprinkle with salt and pepper.

Spray a large nonstick (or electric) skillet with nonstick spray coating.

Preheat over medium heat.

Cook chicken for 5 minutes, turning to brown evenly.

Remove chicken from skillet.

Add oil to skillet.

Cook mushrooms, sweet pepper, celery, and green onions in the oil for 7 minutes.

Drain fat off.

Carefully add chicken broth and thyme.

Bring to boiling, scraping up browned bits from bottom of skillet. Return chicken to skillet and reduce heat.

Cover and simmer 15 to 20 minutes or until chicken is tender and no longer pink.

Place chicken on serving dish and keep warm.

Reserve juices in skillet.

Meanwhile, cook noodles according to package directions, drain, and keep warm.

For the sauce, in a medium bowl, combine sour cream and flour.

Slowly add about half of the reserved pan juices to the sour cream mixture, stirring to combine.

Pour sour cream mixture into skillet containing the remaining juices.

Cook and stir mixture until thickened and bubbly.

Cook and stir for 1 minute more.

Serve sauce over chicken and hot cooked noodles.


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