Chicken And Noodle Stew

• 1 lb boneless skinless chicken
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 1/2 lb fresh mushrooms, sliced
• 2 medium carrots, peeled and cut into 1/2 inch rounds
• 1 small bell pepper (red, green, pick a color!)
• 4 roma tomatoes, cut into 1-inch cubes
• 1 cup dry white wine
• 1/2 - 4 cup chicken stock
• 3/4 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 8 ounces egg noodles
• 1/4 cup packed chopped fresh parsley (I used about a tablespoon dried)
• 1 cup frozen peas

1. Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
2. Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
3. Remove chicken from skillet and set aside. Reduce heat to low.
4. Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
5. Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
6. *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
7. Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
8. Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

chicken, salt, pepper, red pepper, oil, onion, fresh mushrooms, carrots, bell pepper, roma tomatoes, white wine, chicken stock, tarragon, thyme, egg noodles, parsley, frozen peas

Taken from www.food.com/recipe/chicken-and-noodle-stew-199309 (may not work)