Minute Chicken On Pancake Noodles Recipes

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CREAMY CHICKEN AND NOODLES

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11



Creamy Chicken and Noodles image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
  • Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

MINUTE CHICKEN ON PANCAKE NOODLES

I adapted this from a couple of recipes in the Hawaiian Electric Company's "A Hundred Years of Island Cooking" recipe book. DH says it was so good he could eat just the noodles and sauce. If you can't find saimin noodles you can use 8 oz. of dried Chinese noodles or angel hair pasta. For the salad oil I used grapeseed oil, which is my new favorite ingredient.

Provided by Chilicat

Categories     Chicken Breast

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 15



Minute Chicken on Pancake Noodles image

Steps:

  • Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.
  • In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.
  • Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.
  • Arrange noodles on serving plate.
  • Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.
  • In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.
  • Add remaining ingredients; cook 1 to 2 more minutes.
  • Pour chicken and sauce over noodles. Garnish with additional cilantro.

Nutrition Facts : Calories 853.2, Fat 70.3, SaturatedFat 14.8, Cholesterol 170.2, Sodium 903.4, Carbohydrate 8.5, Fiber 0.6, Sugar 2.5, Protein 43.2

3 lbs boneless chicken, cut into bite-size pieces
3 tablespoons flour
1/4 cup salad oil
2 garlic cloves, crushed
3/4 cup green onion, chopped
1/3 cup cilantro, chopped
1 tablespoon sugar
1/3 cup oyster sauce
1/3 cup water
1/4 teaspoon pepper
1 tablespoon dry sherry
5 cups water
3/4 teaspoon salt
20 ounces refrigerated saimin noodles
3/4 cup salad oil

NOODLE PANCAKES

Make and share this Noodle Pancakes recipe from Food.com.

Provided by SarahG.

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8



Noodle Pancakes image

Steps:

  • 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
  • 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
  • 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
  • 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

Nutrition Facts : Calories 260.5, Fat 10.3, SaturatedFat 4.3, Cholesterol 203.3, Sodium 641, Carbohydrate 25.3, Fiber 1.6, Sugar 1.7, Protein 16.5

2 cups cooked egg noodles
3 eggs, whisked
1/2 cup ham, diced (about 3 slices)
1/2 cup swiss cheese, shredded
1/3 cup corn (I used frozen corn that I defrosted first)
1/3 cup red bell pepper, diced
1/2 teaspoon salt
olive oil

25-MINUTE CHICKEN AND NOODLES

A quick-to-make chicken casserole features Swanson chicken broth and healthy vegetables.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 6



25-Minute Chicken and Noodles image

Steps:

  • Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
  • Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 20.4 g, Cholesterol 72.7 mg, Fat 10.1 g, Fiber 2.6 g, Protein 22 g, SaturatedFat 2.7 g, Sodium 478.6 mg, Sugar 0.8 g

1 (14 ounce) can Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth
½ teaspoon dried basil leaves, crushed
⅛ teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken

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