Honey-Glazed Chicken and Carrots

By carvalhohm

Ingredients

• 3 cups uncooked egg noodles (6 oz)
• 1 tablespoon olive or vegetable oil
• 1 package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
• 2 slices uncooked bacon, cut into 3/4-inch pieces
• 1 medium onion, coarsely chopped (1 cup)
• 2 cups ready-to-eat baby-cut carrots
• 1/2 cup honey
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried thyme leaves

Details

Servings 6
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Cook and drain noodles as directed on package.

2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.

3 Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

For more tender carrots, cut the baby carrots in half lengthwise.

Spaetzle dumplings are a nice substitute for the noodles. Look for packages of dried spaetzle near the noodles in your supermarket.

1 Serving Calories 630 ( Calories from Fat 200), % Daily Value Total Fat 22 g 22% (Saturated Fat 6 g,6% Trans Fat 0 g 0% ), Cholesterol 130 mg 130%; Sodium 410 mg 410%; Total Carbohydrate 71 g 71% (Dietary Fiber 3 g 3% Sugars 39 g 39% ), Protein 37 g 37% ;