Well, since my crock pot went crazy yesterday and
my old crock pot is definitely no good, I had to step
back and punt.
Sadly, crock pot is over for right now. I will
post tomorrow an updated meal plan
of the new recipes.
Thankfully, I had everything on hand
to make a recipe I created several months ago.
The great thing about this recipe is the chicken
can be cooked two ways.
The first way is sauteing the chicken in some oil olive.
The second way, the way I did it the first time,
is bake frozen chicken breasts and then add to sauce.
Either way is good.
Today, I just thawed my chicken before cooking.
Sissy's Chicken Tomato Sauce and Noodles
You will need:
6 chicken breast tenderloins
Cut chicken into bite size pieces (if cooking from frozen state,
cut the breasts after cooking).
2 cans of mushrooms - drained
2 cans of fire roasted diced tomatoes, garlic - undrained
6 wedges of Laughing Cow Light - Garlic and Herb flavor
One small onion chopped
One bag of egg noddles
Salt and pepper
EVOO (Extra Virgin Olive Oil)
Heat 2 Tbsp of olive oil in a skillet.
Add diced chicken after skillet is heated.
Season chicken with salt, pepper and a chicken
seasoning of your choice. McCormick's Montreal
Chicken seasoning would work well in this recipe.
My go to choice is this:
I get this rub at the Hunting and Fishing shows.
I will post Kenny's contact information for you
tomorrow. All of his seasonings are amazing!
After chicken is cooked through,
drain and set aside.
Add 2 Tbsp olive oil into chicken pan..
Add onions and saute until softened
Once onions are tender, add in
tomatoes, mushrooms, and cheese wedges.
Cook until cheese is melted through the sauce.
Simmer for about 10 minutes.
Add chicken back into sauce.
Let sauce simmer, on low, while you
cook the egg noodles.
When noodles are finished cooking,
drain. Serve sauce with cooked noodles.
If you don't want to serve over noodles,
this would taste good just served alone.
I hope you enjoy!!
Love to you all from the
Busy Cookin' WV Momma