Ingredients: |
Ingredients: 8 oz. green beans
1 lb. boneless, skinless chicken breasts
1 tbsp. paprika
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 tsp. cayenne pepper (optional)
8 oz. mushrooms
1 medium onion
3 tbsp. butter, divided
8 oz. uncooked egg noodles
2 tbsp. snipped fresh dill
Sour cream (optional)
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Directions: |
Directions:For noodles, bring salted water to a boil. Cut green beans diagonally into 2-in. pieces. Set aside. Lightly spray skillet with vegetable oil; heat over medium-high heat 1-3 minutes or until hot. Meanwhile, dice chicken into 1-in. pieces; sprinkle with paprika, salt, black pepper and cayenne pepper, if desired. Cook 5-7 minutes or until centers of chicken are no longer pink, stirring occasionally. Remove chicken from skillet; set aside. As chicken cooks, cut mushrooms into quarters. Cut onion in half lengthwise; then into 1/2-in. wedges. Add 1 tbsp. of the butter to the skillet. Cook and stir mushrooms and onion over medium-high heat 5 minutes or until golden brown. Meanwhile, add noodles to boiling water and cook 2 minutes. Add green beans to noodles. Cook, uncovered, 5-6 minutes or until noodles are cooked to desired tenderness. Carefully remove 3/4 c. of the cooking water for use in sauce. Drain noodles and green beans. Add chicken and cooking water to skillet; stir to loosen browned bits from bottom of skillet. Cook and stir 2-3 minutes or until sauce is thickened and chicken is heated through. Meanwhile, toss noodles and green beans with remaining 2 Tbsp. butter. Snip dill. To serve, divide noodle mixture among serving plates; top with chicken. Sprinkle with dill and garnish with sour cream, if desired. Serves 4. |
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