Spanish Noodles
Submitted by malini
One-skillet Spanish noodles with ground chicken, bell peppers, onions, crushed tomatoes, and a kick of chili sauce. Egg noodles cook right in the sauce for easy cleanup.
YIELD
1 batchPREP
20 minCOOK
1 hrsREADY
1 hrsOne skillet. No draining. No separate pot of boiling water. Just dump it all in and let it simmer.
Ground chicken, onions, and bell peppers get cooked down in olive oil, then crushed tomatoes, chili sauce, and egg noodles go straight into the same skillet. Cover it up, let it bubble away for 30 minutes, and the noodles cook right in the sauce.
The noodles soak up all that tomatoey, slightly spicy liquid and come out tender with tons of flavor baked right in.
Kitchen Tips
- Make sure the chicken is fully cooked and broken into small crumbles before adding the liquids. Big chunks won’t distribute well through the noodles.
- Stir once or twice during the covered simmer to prevent the noodles from sticking to the bottom of the skillet.
- If the sauce looks too thick before the noodles are done, add a splash of water or broth to keep things moving.
Ingredients
Directions
In a skillet, heat oil over medium heat.
Add onions, bell peppers, and chicken.
Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, chili sauce, salt, black pepper, and egg noodle substitute.
Cook, covered, over low heat for 30 minutes or until noodles are done.
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