CHICKEN WITH NOODLES & GRAVY

Chicken with Noodles & Gravy image

Provided by Lee Thayer

Categories Chicken

Time 40m

Number Of Ingredients 7

340 g dry egg noodles, 12 oz
700 g chicken breasts, boneless and skinless, cut into bite size pieces, 1 1/2 lbs, i used 3 breasts
extra light olive oil, as needed
3 pkg chicken gravy
1 c shiitake mushrooms, sliced on an angle
2 c frozen peas, thawed
salt and black or white pepper, as desired

Steps:

1. First thing we need to do is get the noodles cooking, so heat a pot of salted water to boiling, then add the egg noodles and boil until just tender. Drain.
2. Saute the mushrooms in a non stick pan with a tablespoon of olive oil, I used Shiitake that I sliced on an angle, (Japanese Sogigiri) or you can used mushrooms of your choice. After the mushrooms are sauteed, just wiped out the pan and that is ready for the chicken now.
3. Same pan on medium heat add another tablespoon or so of olive oil, when hot add the chicken, season with salt and pepper as desired (I used white pepper), saute, turning them often.
4. When no pink is visible and they have released their water, as seen in the photo, remove and drain off the water, and set the pan aside. Don't over cook the chicken or you will have tough chicken. The will still cook when the pan is off the heat and you will have perfect tender chicken.
5. In a large sauce pan, prepare the gravy per the packet instructions, normally 1 cup water per packet, so 3 cups water and whisk in the 3 packets. When the gravy has thickened to your liking, reduce heat to a simmer and stir in the peas and mushrooms.
6. Whens the peas are warmed through, takes just a few minutes, add the chicken and drained noodles, stir and let this simmer for a few minutes to heat everything through.
7. Serve and enjoy.