Ingredients:
1 tablespoon olive oil
1 medium yellow onion chopped (about 1 cup)
3 cups sliced mushrooms
1 medium red bell pepper chopped (about 1 cup)
1/3 cup chicken broth
12 ounces no-yolk GF egg noodles
3 cups cooked cubed chicken
1 cup non fat sour cream
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
#1. In a large skillet, heat oil over medium high heat until hot but not smoking. Add onion and cook, stirring constantly, for 5 minutes. Stir in mushrooms, bell pepper, and broth. Cook, stirring occasionaly, until vegetables are tender and liquid has evaporated, about 6 to 8 minutes.
#2. Cook noodles according to package directions, but do not add salt.
#3. Add chicken, sour cream, nutmeg, and black pepper to mixture in skillet. Cook, stirring frequently, until heated through and mixture thickens slightly, about 2 minutes.
#4. Drain noodles in a colander and divide among bowls. Spoon chicken mixture over noodles. Serve immediately.
*can also be served over rice.
1 tablespoon olive oil
1 medium yellow onion chopped (about 1 cup)
3 cups sliced mushrooms
1 medium red bell pepper chopped (about 1 cup)
1/3 cup chicken broth
12 ounces no-yolk GF egg noodles
3 cups cooked cubed chicken
1 cup non fat sour cream
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
#1. In a large skillet, heat oil over medium high heat until hot but not smoking. Add onion and cook, stirring constantly, for 5 minutes. Stir in mushrooms, bell pepper, and broth. Cook, stirring occasionaly, until vegetables are tender and liquid has evaporated, about 6 to 8 minutes.
#2. Cook noodles according to package directions, but do not add salt.
#3. Add chicken, sour cream, nutmeg, and black pepper to mixture in skillet. Cook, stirring frequently, until heated through and mixture thickens slightly, about 2 minutes.
#4. Drain noodles in a colander and divide among bowls. Spoon chicken mixture over noodles. Serve immediately.
*can also be served over rice.
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