Peppered Chicken and Noodles

• 3 noodles
• 1/2 cup cream of mushroom soup
• 4 oz chicken breast
• 1/2 small tomato
• 1/8 small onion
• 2 pinch fresh cilantro
• 1 oz lime juice
• 1 tsp cayenne pepper
• 1/2 tbsp ground black pepper
• 4 oz noodles

1. Take thawed chicken, place in Zip-loc bag with lime juice, cayenne pepper, and black pepper.
2. Shake, and let sit for 30 minutes.
3. Bring water to a rolling boil.
4. Add noodles, reduce heat to roiling boil.
5. Place chicken in pan, sear outside and reduce heat.
6. Cover, while flipping occasionally.
7. Mince tomato, onion, and fresh cilantro.
8. At desired texture, remove noodles from heat.
9. Drain all water, and add cream of mushroom soup.
10. Stir gently and evenly.
11. Plate noodles.
12. Sprinkle tomato, onion, and cilantro onto noodles.
13. Remove chicken from heat, cut into 1-inch strip and place on top of pasta

noodles, cream of mushroom soup, chicken breast, tomato, onion, fresh cilantro, lime juice, cayenne pepper, ground black pepper, noodles

Taken from cookpad.com/us/recipes/362887-peppered-chicken-and-noodles (may not work)