Doris’ Chicken, Carrots and Noodles
Serves 8. Recipe is from the late Doris Sylvest. This recipe makes plenty of sauce, enough to accommodate 4 large or 8 small chicken breast halves.
4 large chicken breast halves (I cut each piece in half, for 8 smaller pieces. Add more chicken if desired or if the chicken breast halves are small.)
Salt and pepper to taste
4 tbls. butter
3 cups boiling water
3 chicken bouillon cubes
½ small bell pepper, seeded and coarsely chopped
1⁄3 cup chopped green onions
2 tbls. fresh lemon juice
2 tbls. chopped fresh parsley
1 lb. carrots, peeled, quartered and cut into 2-inch sticks
3 ozs. cream cheese
1 cup sour cream
½ tsp. Worcestershire sauce
Tabasco to taste
1 (10-oz.) pkg. small noodles, cooked according to package
1. Preheat oven to 350 degrees.
2. Trim breast meat of all fat. Rinse and pat dry with paper towel. Season each side with salt and pepper. Set aside.
3. In large skillet, melt butter on medium-high heat. Brown each chicken piece until golden brown. Place in 9-by-13-inch baking dish.
4. In separate medium saucepan, dissolve bouillon cubes in boiling water. Pour half over the chicken.
5. Layer with bell pepper, green onions, lemon juice and chopped parsley.
6. Cover tightly with foil and bake in 350-degree oven for 45 to 50 minutes.
7. Meanwhile, add carrots to remaining bouillon, bring to boil, cover and cook 5 minutes or until tender. When tender, remove carrots with slotted spoon and set aside. The reserved bouillon will be used later in the sauce.
8. In saucepan, whisk cream cheese, sour cream and Worcestershire together. Dilute with ½ cup reserved bouillon, whisk and season to taste with Tabasco and salt if necessary. Whisk in more bouillon if too thick. When smooth and heated, gently stir in cooked carrots. Pour over cooked chicken.
9. Stir some of the hot bouillon over the cooked noodles for flavor. Serve chicken and carrot mixture over pasta.