Recipes for Noodle, Find Recipes in seconds
Search Results
: Chicken and Noodles Recipe
| Recipe Detail | ||
| Noodle Recipes "12 ounces wide egg noodles 2 cups desired frozen vegetables (such as peas, carrots, sweet red pepper strips and/or pea pods) 1 16-ounce jar light Parmesan-Alfredo pasta sauce 1 9-ounce package frozen cooked chicken breast strips, thawed 1 4-1/2-ounce can sliced mushrooms, drained 2 tablespoons dry white wine, dry sherry, chicken broth, or milk Milk, optional Grated Parmesan cheese " "1. In a 4-quart Dutch ove, cook noodles according to package directions, adding the vegetables the last 3 minutes of cooking time. Drain; return noodle mixture to Dutch oven. 2. Stir in sauce, chicken, mushrooms, and wine. Heat through. If desired, stir in additional milk to reach desired consistency. Sprinkle servings with Parmesan cheese. Makes 6 servings. " Noodle Recipes "3 chicken legs (thigh-drumstick piece) 3 cups water 2 bay leaves 1 teaspoon dried thyme, crushed 3/4 teaspoon salt 1/4 teaspoon black pepper 1-1/2 cups chopped onion (3 medium) 2 cups sliced carrot (4 medium) 1 cup sliced celery (2 stalks) 1 12-ounce package frozen noodles 1 cup loose-pack frozen peas (optional) 1 cup milk 2 tablespoons all-purpose flour " "1. Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven combine chicken, water, bay leaves, thyme, salt, and pepper. Add onion, carrot, and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside. 2. Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings. " Noodle Recipes "3 chicken legs (drumstick-thigh piece) (about 2 pounds) 4 cups water 1/2 cup chopped celery leaves 2 tablespoons snipped parsley 1 bay leaf 1 teaspoon dried thyme, crushed 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups chopped onion 2 cups sliced carrots 1 cup sliced celery 3 cups wide noodles 1 cup loose-pack frozen peas 2 cups milk 2 tablespoons all-purpose flour " "1. Skin chicken. In a 4-1/2-quart Dutch oven place chicken, water, celery leaves, parsley, bay leaf, thyme, salt, and pepper. Heat to boiling. Reduce heat. Cover and simmer for 30 minutes. 2. Add the onion, carrots, and sliced celery. Cover and simmer about 30 minutes more or until chicken is tender and no longer pink. Remove from heat. Remove chicken; cool slightly. Discard the bay leaf. Remove meat from bones; discard bones. Chop chicken and set aside. 3. Heat vegetable mixture to boiling. Add noodles; cook for 5 minutes. Stir in peas and 1-1/2 cups of the milk. 4. In a screw-top jar combine remaining milk and flour. Cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through. Makes 6 servings. " Noodle Recipes "2 quarts chicken broth 1/4 cup rice-wine vinegar 1 tablespoon dark Asian sesame oil 2 teaspoons liquid hot-pepper sauce 1/4 cup cornstarch 2 tablespoons miso paste* 1 pound boneless, skinless chicken breast halves, cut into 1 x 1/2-inch strips 8 white mushrooms, sliced 1 cup coarsely shredded carrots (1 to 2 medium) 1/2 teaspoon salt 4 scallions, thinly sliced 1 package (5 ounces) curly dried noodles, cooked and drained " "1. Heat broth in large saucepan to simmering. 2. Mix vinegar, oil and hot-pepper sauce in small bowl. Stir in cornstarch until smooth and well blended. 3. Stir miso paste into hot broth to dissolve. Add chicken, mushrooms, carrots and salt; return to simmering. Re-whisk cornstarch mixture; stir into soup along with scallions. Simmer until slightly thickened, about 1 minute. 4. Divide noodles among serving bowls; ladle in soup. 5. *Miso paste: Made from fermented soybeans and with a peanut-butter-like texture, the paste is used in Japanese cooking to season and thicken soups. Look for it in Japanese markets or well-stocked supermarkets. " Noodle Recipes "1/3 cup rice vinegar 1/3 cup thinly sliced green onions 2 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. grated fresh ginger 2 tsp. Asian garlic-chili sauce 2 6-oz. pkg. refrigerated grilled chicken breast strips 12 oz. dried udon noodles or whole-wheat spaghetti 3 Tbsp. toasted sesame oil 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips Fresh cilantro " "1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld. 2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. 3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings. " | ||
