Chicken Durango

Chicken Durango
Chicken Durango

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup flour, divided

  • 4

    skinless, boneless chicken breast halves

  • 2

    Tbsp olive oil, divided

  • 1

    med red bell pepper, sliced (about 1 cup)

  • 1

    med green bell pepper, sliced (about 1 cup)

  • 2

    tsp ground chili powder

  • 2

    cups sliced mushrooms

  • 1

    14-3/4oz can reduced-sodium chicken broth

  • 2

    Tbsp tomato paste

  • 1

    Tbsp grated orange peel

  • 1/4

    cup sliced pimiento-stuffed green olives

  • 4

    cups no-yolk egg noodles

Directions

Spread 3 Tbsp of flour on waxed paper. Dredge chicken in flour; turning to coat. In a nonstick skillet, heat 1 Tbsp oil over med-high heat. Add chicken and cook, turning once, until no longer pink, about 12 min. Place chicken on a platter; cover with foil. Meanwhile, cook noodles according to package directions, but do not add salt. Drain noodles. Divide noodles on 4 serving plates. Heat remaining oil in skillet. Add red and green peppers; cook, stirring for 6 min. Add remaining flour and chili powder; cook for 1 min. Stir in mushrooms, broth, tomato paste, peel, and olives. Simmer for 5 min. Place chicken over noodles. Pour sauce over chicken. Serve immediately.

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