Chicken Skillet Noodles

Chicken Skillet Noodles
  • 4Servings


  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 tablespoons EVOO
  • 1 15 ounce can diced tomatoes
  • 8 ounces wide egg noodles
  • 1 1/2 cups chicken stock
  • 1/2 tablespoon Italian seasoning
  • 1 cup shredded mozzarella
  • 1/4 cup chopped fresh parsley


In large skillet, cook chicken and garlic in EVOO over medium until browned, 6 minutes. Stir in tomatoes, noodles, stock and Italian seasoning; cover and bring to a boil. Reduce heat and simmer, stirring, until noodles are tender and liquid is absorbed, 10 minutes. Season with salt and pepper. Top with cheese and parsley.