Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/35/
Crunchy Radish and Chicken Skillet
Yield: 4 portions
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Ingredients
| 1 | pound | boneless skinless chicken breast halves | |
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| 1/4 | teaspoon | ground black pepper | |
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| 1/8 | teaspoon | salt | |
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| 1 | Tablespoon | vegetable oil | |
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| 3 1/2 | cups | (28 ounces) reduced sodium chicken broth | |
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| 5 | cups | (8 ounce) medium-width egg noodles (uncooked) | |
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| 1 | package | (10 ounce) peas in butter sauce, partially thawed | |
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| 1 1/2 | cups | sliced radishes | |
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Directions:
Season chicken with pepper and salt.
In a large nonstick skillet over medium-high heat, heat oil until hot. Add chicken; cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a plate; keep warm.
To skillet add chicken broth; increase heat to high; bring broth to a boil. Add egg noodles; return to a boil; cook until noodles are nearly firm-tender, about 5 minutes. Stir in peas, radishes and reserved chicken; cook until noodles are firm-tender and most of the liquid has been absorbed, about 3 minutes longer.
Please note that some ingredients and brands may not be available in every store.
Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/35/
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