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Ingredients: 1 medium Bermuda onion 1/2 red pepper 1/2 green pepper |
Preparation: Chop and sauté over medium-high heat in a large, deep skillet coated with cooking spray. |
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Ingredients: 1 10 oz. can chicken, drained (reserve broth) and chunked 1 packet Alfredo sauce mix, generic or “branded” 1 Tbl lemon juice 2 tsps curry powder 1 sprinkle cinnamon 21/2 handfuls egg noodles, cooked and drained |
Preparation: Note how much liquid is required on the Alfredo sauce packet. Add lemon juice and broth to enough water to produce this amount. Dump liquid and all else in with the sautéed vegetables. Bring to boil, then stir at a simmer until sauce thickens. Stir in cooked egg noodles at the last minute. It’s ready! Yields 3-4 servings. |
Preparation Tips:
Cook the noodles while you’re chopping, sautéing and stirring. Boil small amounts of noodles in just enough water to cover them. As long as you stir them occasionally to keep them from sticking to the pan, there’s no reason to waste water; after all, those packaged instant meals that include noodles don’t. Or, substitute cooked rice, couscous; whatever suits you.
Play Tips:
Play some more. Substitute orange juice for lemon juice, instead of curry use rosemary, vary or jettison the vegetables: instant chicken a l’orange!
Use any cooked meat, fresh or canned, or just vegetables. To enhance flavor add bouillon or stock to the liquid.