30 minutes and only one pot is all it takes to create this Southwestern Chicken and Noodle Bowl.
Yum
Bowl food is all the rage right now and why not? It's an entire meal in one bowl which in my opinion is really genius! We just love them and repeat these meals often because they are easy to make and only limited by your imagination. Some of our favorites are Mojito Chicken Bowls and Lighter Burrito Bowl, and Brushetta Chicken Bowl.
Today I have a wonderfully delicious noodle bowl for you. Noodle bowls typically consist of veggies, noodles of some sort, broth and possibly a protein. They are usually Asian in nature and are comforting and hearty. Today we are NOT doing an Asian noodle bowl. Nope....I'm going to mix it up and change the flavor profile completely. Let's go Southwestern!
These noodle bowls are filled with steaming hot veggies, tender pieces of chicken, tender angel hair pasta, and a killer broth! The flavors are amazing and this is definitely a soul satisfying dish. One you will want to put in your "def gonna make this one again" recipe list.
What do I need to make this? Did I mention that this is a one pot dish? Yes it is! You will need a medium sized Dutch oven or it could be made in a large wok. You will want a vessel with higher sides to hold and boil the broth. The other tools necessary are tongs, chef knife, and a cutting board.
What ingredients do I use?
This dish is easy to pull together with the following items
I used chicken breasts for this dish because that is what we prefer, but chicken thighs would work perfectly. One thing that makes the broth a Killer broth is the addition of salsa. Pick one that you like and if it is "hot" in spice then leave out the red pepper flakes. Adding a little heat, if you can handle it, really bumps up the flavors in this dish. The broth is what totally takes this dish from ho-hum to WOW!
Dinner will be on the table in 30 minutes, which is a winner in my book, any day of the week. We truly love this noodle bowl and are sure that you will too!
Enjoy!
Southwestern Chicken and Noodle Bowl
serves 4
1 1/2 lbs chicken breast
1 1/2 teaspoons ground cumin
salt & pepper
2 Tablespoons canola oil
2 cloves garlic
32 oz low sodium chicken broth
1 cup salsa
1/4 teaspoon red pepper flakes
5 oz of angel hair pasta
2 bell peppers, chopped - red and orange
3 green onions, green and white parts, cut in 1 inch pieces
Cut the chicken into thin bite-size strips. Sprinkle with cumin, salt, and black pepper. In a Dutch oven or wok 1 tablespoon of the oil over medium-high heat. Add half the meat and 1 clove of garlic. Cook until chicken is no longer pink in the middle. Remove from pan. Repeat with the remaining oil and chicken. Remove and set the chicken aside.
Add the broth to the pan and bring to a boil over high heat. Add the salsa, red pepper flakes, pasta, bell peppers, and green onions. Boil for about 5-6 minutes until pasta is tender. Stir occasionally. Add the chicken and any accumulated juices back in the pan, turn the heat down to a simmer, cover and allow to heat through about 5 minutes. Serve in bowls.
Today I have a wonderfully delicious noodle bowl for you. Noodle bowls typically consist of veggies, noodles of some sort, broth and possibly a protein. They are usually Asian in nature and are comforting and hearty. Today we are NOT doing an Asian noodle bowl. Nope....I'm going to mix it up and change the flavor profile completely. Let's go Southwestern!
SOUTHWESTERN CHICKEN AND NOODLE BOWL
These noodle bowls are filled with steaming hot veggies, tender pieces of chicken, tender angel hair pasta, and a killer broth! The flavors are amazing and this is definitely a soul satisfying dish. One you will want to put in your "def gonna make this one again" recipe list.
What do I need to make this? Did I mention that this is a one pot dish? Yes it is! You will need a medium sized Dutch oven or it could be made in a large wok. You will want a vessel with higher sides to hold and boil the broth. The other tools necessary are tongs, chef knife, and a cutting board.
What ingredients do I use?
This dish is easy to pull together with the following items
- boneless skinless chicken breasts or thighs
- cumin, salt & pepper, red pepper flakes
- garlic
- bell peppers
- low-sodium chicken broth
- angel hair pasta
- salsa
- green onions
Dinner will be on the table in 30 minutes, which is a winner in my book, any day of the week. We truly love this noodle bowl and are sure that you will too!
Enjoy!
Southwestern Chicken and Noodle Bowl
serves 4
1 1/2 lbs chicken breast
1 1/2 teaspoons ground cumin
salt & pepper
2 Tablespoons canola oil
2 cloves garlic
32 oz low sodium chicken broth
1 cup salsa
1/4 teaspoon red pepper flakes
5 oz of angel hair pasta
2 bell peppers, chopped - red and orange
3 green onions, green and white parts, cut in 1 inch pieces
Cut the chicken into thin bite-size strips. Sprinkle with cumin, salt, and black pepper. In a Dutch oven or wok 1 tablespoon of the oil over medium-high heat. Add half the meat and 1 clove of garlic. Cook until chicken is no longer pink in the middle. Remove from pan. Repeat with the remaining oil and chicken. Remove and set the chicken aside.
Add the broth to the pan and bring to a boil over high heat. Add the salsa, red pepper flakes, pasta, bell peppers, and green onions. Boil for about 5-6 minutes until pasta is tender. Stir occasionally. Add the chicken and any accumulated juices back in the pan, turn the heat down to a simmer, cover and allow to heat through about 5 minutes. Serve in bowls.
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