Spicy And Creamy Chicken Pasta

Ingredients

• Servings: 6
• 1/4 cup cider vinegar
• 1/4 cup vegetable oil
• 2 teaspoons seasoned salt
• 1 teaspoon red pepper flakes
• 1 teaspoon monosodium glutamate (such as ac'cent®) (optional)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 4 skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons vegetable oil
• 1 cup heavy whipping cream
• 1 (8 ounce) package egg noodles

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. remove chicken from marinade; discard used marinade. cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. stir frequently. transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
• whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. stir chicken back into skillet and reduce heat to low. simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
• 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. gently stir cooked noodles into skillet with chicken and cream sauce.