RECIPE CHICKEN AND NOODLES RECIPES

Name: Thai Chicken Peanut Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 1/4 cup creamy peanut butter; 1/2 cup reduced-sodium chicken broth; 1/4 cup lemon juice; 1/4 cup reduced-sodium soy sauce; 4 teaspoons Sriracha chili sauce; 1/4 teaspoon crushed red pepper flakes; 12 ounces uncooked multigrain spaghetti; 1 pound lean ground chicken; 1-1/2 cups julienned carrots; 1 medium sweet red pepper, chopped; 1 garlic clove, minced; 1/2 cup finely chopped unsalted peanuts; 4 green onions, chopped

THAI CHICKEN PEANUT NOODLES RECIPE: HOW TO MAKE IT

Thai Chicken Peanut Noodles Recipe: How to Make It image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN AND NOODLES RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken and Noodles Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 45 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

Steps:

Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Nutrition Facts : Calories 315 calorie, FatContent 7 grams, SaturatedFatContent 1.5 grams, CholesterolContent 104 milligrams, SodiumContent 555 milligrams, CarbohydrateContent 32 grams, FiberContent 2 grams, ProteinContent 31 grams, SugarContent 3 grams

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