Spanish Noodles
Yield
1 batchPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
olive oil
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet bell peppers
|
*
|
| 1 | pound |
chicken breasts
ground, skinless, cooked |
|
| 28 | ozs |
tomatoes, canned, crushed
|
* |
| ¼ | cup |
chili sauce
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | cups |
egg noodles
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
olive oil
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet bell peppers
|
*
|
| 453.6 | g |
chicken breasts
ground, skinless, cooked |
|
| 28 | ozs |
tomatoes, canned, crushed
|
* |
| 59 | ml |
chili sauce
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 7.1E+2 | ml |
egg noodles
|
|
Directions
In a skillet, heat oil over medium heat.
Add onions, bell peppers, and chicken.
Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, chili sauce, salt, black pepper, and egg noodle substitute.
Cook, covered, over low heat for 30 minutes or until noodles are done.
