Creamy Peppercorn Chicken & Egg Noodle Pasta

This is a light pasta meal.

Ingredients

  • 2 Large Chicken breasts
  • 1/4 cup Peppercorn Marinade
  • 1 Red or Yellow Bell pepper
  • 1 Spanish onion
  • 1 dozen button mushrooms
  • 284 ml chicken broth (e.g. 1 small can of Campbell's chicken broth)
  • 1 cup of 5% cream
  • 1/4-cup butter
  • 1/2-cup flour
  • Salt (optional)
  • 3-cup egg noodles
  • 1 cup of white wine
  • 2 tablespoon chopped parsley

Directions

  1. Finely chop the Spanish onion.
  2. Chop the bell pepper into large strips.
  3. Thinly slice the button mushrooms.
  4. Cut the chicken into cubes.
  5. Combine the chicken cubes, flour and salt in a bowl and lightly toss.
  6. Melt the butter in a skillet .
  7. Add the chicken cubes to the skillet and brown for 10 minutes .
  8. Add the onion, pepper, mushrooms and sauté until brown.
  9. Add the chicken broth, Peppercorn Marinade, white wine and 5% cream.
  10. Cover and let simmer for 30 minutes until the sauce is thickened.
  11. Cook the noodles and drain.
  12. Pour the chicken, vegetables and sauce over the egg noodles.
  13. Garnish with the chopped parsley.
  14. Serve hot.

Serves 4.   Enjoy!