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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons plus 1 teaspoon all-purpose flour |
1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme |
1/2 pound skinned, boned chicken breast, cut diagonally into 1-inch-wide strips |
2 bacon slices |
1 1/4 cups thinly sliced carrot |
1 cup frozen pearl onions, thawed |
1 cup sliced mushrooms |
3/4 cup dry red wine |
1/2 cup fat-free, less-sodium chicken broth |
1 1/2 teaspoons tomato paste |
1/4 teaspoon salt |
1 cup hot cooked wide egg noodles |
Directions:
1. Combine flour and thyme in a shallow bowl. Dredge chicken in flour mixture; reserve remaining flour mixture.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; chop. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add reserved flour mixture, chopped bacon, carrot, onions, and mushrooms to pan; sauté 2 minutes. Add wine, broth, tomato paste, and salt; cook 5 minutes or until vegetables are tender. Return chicken to pan; cook 5 minutes or until chicken is done. Serve over noodles.
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