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Chicken and Veggies and Noodles - Oh My! Recipe

Chicken and Veggies and Noodles - Oh My! Recipe

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Chicken and Veggies and Noodles - Oh My!

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Ingredients:

Serving

2 tbsp vegetable oil
2 tsp lemon pepper
1 tsp dried rosemary
1/4-1/2 tsp crushed red pepper flakes (you can choose your desired heat level. i use 1/2 tsp.)
10 chicken legs, skin on
6 oz egg noodles
2 -4 tbsp vegetable oil ( start off with 2 tsp. , add more if needed)
1 1/2 cups carrots, shredded
1/2 cup parsnip, shredded
1 cup onion, chopped
1 1/2 cups zucchini, shredded
1/2 cup purple cabbage, shredded (i found a bag of shredded purple cabbage near the bagged salads in the store)
1/2 cup low sodium chicken broth

Directions:

Preheat the oven to 450 degrees F.
Get a large pot of water boiling for your noodles.
Put the 2 T. vegetable oil into a large, oven-safe skillet (I prefer to use cast iron for this) and heat over medium-high heat, swirl skillet to coat it with the oil.
While the skillet is heating, mix together the lemon pepper, dried rosemary and crushed red pepper. Set aside 3/4 t. of this spice mixture to use later. Sprinkle the chicken legs, both sides, with the rest of the spice mixture.
Brown chicken until deep golden brown, about 5 minutes or so. Then flip chicken and brown the other side for an additional 5 minutes or until golden brown. Then place the skillet in the preheated oven to roast for 20- 25 minutes, or until cooked through.
Meanwhile, put the noodles into the boiling water (I don't salt my water for this recipe) and cook according to the package directions.
Now that your chicken is roasting and your noodles are boiling, you can prepare the veggies: Heat 2 T. vegetable oil in another large skillet on medium to medium-high heat. Add the shredded carrots and parsnips and remaining 3/4 t spice mixture and saute for a few minutes. Add the shredded zucchini, chopped onions and shredded purple cabbage and cook until tender, about 5 more minutes. Note: If your pan gets dry while you are adding the veggies, you may need to add a bit more oil.
Drain noodles and stir them into the veggie mixture. Add the chicken broth and mix well. If your chicken is done, go ahead and add them into this noodle veggie mixture. (If you are still waiting for the chicken, keep the veggies and noodles on the lowest heat setting until the chicken is ready to add.).
Once the chicken is added, you can bring the whole skillet meal to the table. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2228.29 Kcal (9329 kJ)
Calories from fat	1410.12 Kcal
		% Daily Value*
Total Fat	156.68g	241%
Cholesterol	836.89mg	279%
Sodium	809.75mg	34%
Potassium	2575.86mg	55%
Total Carbs	45.47g	15%
Sugars	5.96g	24%
Dietary Fiber	5.64g	23%
Protein	148.52g	297%
Vitamin C	42.5mg	71%
Vitamin A	0.5mg	16%
Iron	11.5mg	64%
Calcium	150.6mg	15%

Amount Per 100 g
Calories	192.94 Kcal (808 kJ)
Calories from fat	122.1 Kcal
		% Daily Value*
Total Fat	13.57g	241%
Cholesterol	72.46mg	279%
Sodium	70.11mg	34%
Potassium	223.04mg	55%
Total Carbs	3.94g	15%
Sugars	0.52g	24%
Dietary Fiber	0.49g	23%
Protein	12.86g	297%
Vitamin C	3.7mg	71%
Iron	1mg	64%
Calcium	13mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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