Spanish-Style Noodles with Chicken and Peppers
- Servings: 4
Hungry for a new idea? Try a little Spanish inspiration in this easy recipe of chicken accented with roasted peppers served over tender noodles.
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Ingredients
| 2 cups | No Yolks® Extra Broad Noodles |
| 1 Tbsp | olive oil |
| 1 | garlic clove, minced |
| 1 | onion, thinly sliced |
| 1 lb | boneless skinless chicken breast, cut into thin strips |
| 1/4 cup | dry sherry |
| 1 tsp | smoked paprika |
| 1/2 cup | sliced pimiento-stuffed olives |
| 1/4 tsp | freshly ground black pepper |
| 4 | roasted red pepper, cut into strips |
| 1/2 cup | reduced sodium chicken broth |
Directions
- Heat oil in large nonstick skillet. Add garlic and onion and cook over medium heat 5 to 7 minutes or until onion is tender. Push vegetables to one side.
- Add chicken and brown, about 3 minutes, stirring occasionally. Add sherry and scrape up any browned bits. Stir in paprika and pepper.
- Add olives, red pepper strips and broth. Stir well. Reduce heat to low, cover and simmer 10 minutes, or until chicken is cooked.
- Meanwhile, prepare noodles according to package directions. Drain.
- Stir in hot cooked noodles to chicken mixture and simmer 5 minutes to blend flavors.
