Chicken & Mushroom Noodles
A recipe from the Sneaky Kitchen
1 8-oz pkg. med. egg noodles, twisty kind
1 garlic clove, peeled & smashed
1 boneless, skinless chicken breast
black pepper
juice of 1 lemon or lime
2 Tbsp olive oil. divided
1 small sweet red pepper, sliced thinly
1 medium onion
8 oz. fresh mushrooms, sliced thinly
cooking spray
2 Tbsp white cooking wine
1 cup frozen peas (optional)
1/2 lb. baby carrots (optional)
1 can cream of mushroom soup

seasonings; select one set:
oregano, cumin, ground bay leaf
rosemary, parsley, thyme
dill, paprika
sage, thyme, ground bay leaf
poultry seasoning

Put water to boil for noodles. Add smashed garlic clove. If using carrots, add these now. Cut chicken breast in half, fillet, then cut into strips. Place in a bowl with lemon juice & seasonings. Mix & set aside to marinate.

Cut onion in half, stem to root, peel, & slice thinly. Heat 1 Tbsp. oil in a non-stick skillet over med. heat. Add red pepper & onion.  Sauté, stirring or tossing frequently, until soft. Slice mushrooms, add to pan & spray with cooking spray. Mix & sauté until onions & red pepper start to brown.  Remove to another dish.

When water starts to boil, add egg noodles. Rinse frozen peas & add these too. Add rest of oil to skillet in which onion/pepper was cooked. & turn up heat a bit. Drain chicken in a sieve, retaining any spices.  When oil is hot, add chicken. Stir & sauté until chicken starts to brown. (If chicken starts producing liquid, heat is too low.)   When lightly browned, turn very low & return sautéed veggies to pan. Add cooking wine, cover & let simmer.

When noodles are done, drain well. Return to pan & add cream of mushroom soup; mix well. Add onion-pepper mixture. Taste & adjust salt & pepper.