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Crunchy Radish Chicken Skillet

  • 4 boned and skinned chicken breast halves (about 1 lb)
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp vegetable oil
  • 2 cans (13 3/4 oz each) ready-to-serve chicken broth
  • 5 cups (8 oz) medium-width egg noodles (uncooked)
  • 1 package (10 oz) peas in butter sauce, partially thawed
  • 1 1/2 cups sliced radishes
  1. Season chicken with salt and black pepper.
  2. In a large nonstick skillet over medium-high heat, heat oil until hot.
  3. Add chicken; cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a plate; keep warm.
  4. To skillet, add chicken broth; bring broth to a boil on high heat.
    Add egg noodles; return to a boil; cook until noodles are nearly firm-tender, about 5 minutes.
  5. Stir in peas, radishes and reserved chicken; cook until noodles are firm-tender, about 3 minutes.

Yield: Makes 4 servings