Total Time
30mins
Prep 15 mins
Cook 15 mins

From the October 2012 issue of Woman's Day magazine. This recipe also included Tips & Techniques: Switch It Up: Substitute 1 1/2 pounds boneless pork loin for the chicken. Use Up The Ingredient: Make a quick baked potato topping: Combine 1/2 cup sour cream, 2 teaspoons paprika, 3 finely chopped scallions, and 1/4 cup grated Cheddar.

Ingredients Nutrition

Directions

  1. Cook the egg noodles according to package directions. Drain and return to the pot. Toss with the parsley (if using).
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspon pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. Transfer to the bowl with the chicken.
  3. Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes.
  4. Crush the tomatoes and add them to the skillet along with their juices, the paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and any juices, nestling the chicken in the mixture. Simmer until the chicken is cooked through, 2 to 3 minutes. Remove from heat and stir in the sour cream. Serve with the noodles.