A creamy and comforting noodle dish with chunks of boneless chicken breast has a touch of zesty spices.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
495 Calories
Recipe Instructions
Step 1
Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
Step 2
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
Step 3
Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
Step 4
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
Ingredients
¼ teaspoon salt
¼ cup vegetable oil
1 cup heavy whipping cream
½ teaspoon ground black pepper
2 tablespoons vegetable oil
¼ cup cider vinegar
1 (8 ounce) package egg noodles
1 teaspoon red pepper flakes
4 skinless, boneless chicken breast halves - cut into chunks
2 teaspoons seasoned salt
1 teaspoon monosodium glutamate (such as Ac'cent®) (Optional)
