Braised Chicken with Mushrooms

• 1 (8 ounce) package yolk-free wide egg noodles
• 1 teaspoon olive oil
• 1 lb boneless skinless chicken thighs, trimmed of all fat and cut into 2 inch pieces
• 12 teaspoon dried thyme
• 14 teaspoon salt
• 14 teaspoon pepper
• 12 lb shiitake mushroom, stemmed and sliced
• 1 red onion, thinly sliced
• 14 cup water
• 34 lb plum tomato, seeded and chopped
• 1 cup low sodium chicken broth
• 12 cup dry white wine
• 2 cloves garlic, minced
• 1 bunch spinach, cleaned and coarsely chopped
• 14 cup fat-free half-and-half
• 3 tablespoons grated parmesan cheese

1. cook the noodles according to package directions, drain heat the oil in a large nonstick skillet and add chicken.
2. sprinkle with thyme, salt, pepper.
3. saute till browned, about 6 minutes.
4. stir in the muchroom, onion and water.
5. cook uncovered, stirring occasionally, until the onion is tender, about 8 minutes.
6. add the tomatoes, broth, wine and garlic.
7. bring to a boil.
8. reduce heat, simmer, covered, 10 minutes.
9. stir in noodles, spinach, half-and-half and cheese.
10. simmer until the spinach just begins to wilt.

egg noodles, olive oil, chicken thighs, thyme, salt, pepper, shiitake mushroom, red onion, water, tomato, chicken broth, white wine, garlic, spinach, parmesan cheese

Taken from www.food.com/recipe/braised-chicken-with-mushrooms-73401 (may not work)