Chicken and Noodles in Quick Tomato-Mushroom Sauce

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A tasty combination of meat, sauce, and noodles makes this dish stretch a long way - meaning it doesn't take many ingredients to add up to big flavor. And freshness goes a long way too: tomatoes, mushrooms, garlic, herbs - all bring their own natural goodness to a simple dish that's ready in about half an hour.
chicken recipes

Serves 4
Ingredients
  • 8 oz extra-wide egg noodles (with or without yolks)
  • 2 tbsp olive oil, divided
  • 4 4-oz skinless, boneless chicken breast halves, pounded to even thickness
  • sea salt
  • freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 4 oz button mushrooms, thinly sliced
  • 3 medium stem tomatoes (about 1 lb), chopped
  • 2 tbsp chopped flat-leaf parsley
Preparation
  1. Cook the noodles in a large pot of boiling, salted water 8-9 minutes. Drain.
  2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Season the chicken with salt and pepper and cook until golden brown and just cooked through, 4-5 minutes per side, depending on thickness. Transfer to a plate.
  3. Add the remaining 1 tablespoon of oil to the skillet and add the garlic, onion, and bell pepper. Sauté 2 minutes.
  4. Add the mushrooms and cook until the vegetables begin to soften, 3-4 minutes.
  5. Add the tomatoes and parsley and season with salt and pepper. Cook until the tomatoes soften and the sauce thickens slightly, 5-6 minutes.
  6. Return the chicken and any accumulated juices to the skillet and turn to coat in the sauce. Reduce the heat to low and simmer until hot throughout, about 3 minutes.
To serve, divide the noodles among 4 shallow bowls and top with the chicken breasts and tomato-mushroom sauce. (Alternatively, stir the noodles into the sauce in the skillet and serve combined.)


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