- 2 Lg. Boneless Skinless Chix Breasts (You can use thigh meat, leg meat, breast, whatever you have), cut into small chunks
- 1 -2 Onions, sliced
- 1 green Pepper, sliced
- 1 can diced
- 1 tsp Italian seasoning
- Shredded Mozarella or whatever cheese you like
- 2 c. egg noodles (uncooked)
- garlic salt
In a large skillet brown the chicken in 1 Tbs oil. Once the chicken is properly browned, add the onions and green pepper slices, sprinkle with 1 tsp (I don't measure it, I just add it) and cook until tender. In the meantime boil enough water to cook your egg noodles (& cook them to whatever tenderness you prefer).
Once the noodles are nearly done, add 1 can of un-drained diced tomatoes to the chicken & veggies. Reduce the heat and simmer while you drain the noodles. Add a pat of butter and a sprinkle of garlic salt and dish out the noodles, top with the chicken & veggies.
Sprinkle the top with shredded cheese if you like and serve. This is a meal that takes about 18 minutes from start to finish. I don't mix the chicken/veggies with the noodles because I like to use the leftovers in wraps for lunches. Usually there aren't any leftover noodles.
(C) Liss Burnell 2008