• 5 strips of preservative free bacon
  • 2 cups of whole wheat egg noodle
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 8-10 mushroom caps chopped fine
  • 1 cup of washed and dried baby spinach chopped fine
  • 1/2 red onion sliced
  • 2 large cloves of garlic grated fine or minced fine
  • 2 tbsp. tomato paste
  • 1 tbsp. teriyaki sauce
  • 2 tbsp. ground flax seed
  • 1/2 cup grated parmesan cheese
  • 1 tbsp. organic unrefined white flour
  • 6 tbsp. smart balance buttery spread, or Becel lactose free margarine for those who have an intolerance to lactose
  • 1 pound extra lean ground chicken
  • 1/4 tsp. sea salt and black pepper each
  • 1/4 tsp. ground sage
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • Crushed red pepper optional for garnish after food has been plated.
PinExt Ground Chicken N Egg Noodle

Ground Chicken N’ Egg Noodle 

This dish is simply easy to make, healthy and can be on the table for dinner within 30 minutes. I always find that it is much easier to get a serving a vegetables into the kids or picky eaters when you have a single dish serving for dinner. This also makes it more difficult for them to say no I don’t want that, or have to watch them scrap food to the side of their dish, so I go through the little extra effort of chopping vegetables up fine and it makes it even harder to detected and pick out…. yes my picky eaters are that picky, but its o.k. in my mind there is no challenge that I can not over come with a little outside the box sort of thinking.

METHOD:

  • Cook bacon place on paper towel, allow to cool and drain excess fat, when cooled crumble and set aside.
  • Season extra lean ground chicken with sage, sea salt, pepper, basil and oregano.
  • In a saucepan melt 5 tbsp. of smart balance buttery spread or Becel vegan and lactose free margarine if you have a lactose intolerance. Add 1 tbsp. of flour and whisk so there are no lumps, add Parmesan cheese, and ground flax seeds, whisk and remove from heat.
  • Melt 1 tbsp. of smart balance buttery spread or Becel lactose free margarine into a heated skillet, add garlic, and onions saute for 2 minutes, add chopped mushrooms and chopped spinach saute for another 3 minutes till the mushrooms and spinach are wilted.
  • Add seasoned ground chicken and cook for 5-6 minutes till browned add teriyaki sauce and tomato paste, stir to coat, cook for 1-2 more minutes till ground chicken is no longer pink.
  • While chicken is cooking boil a large pot of water and cook whole wheat egg noodles according to package.
  • Add peppers and bacon to skillet with chicken, heat through on low
  • Drain egg noodle and place back into pot add Parmesan sauce that you set aside earlier and coat evenly, once noodles are coated add to skillet and gently mix all ingredients together.
  • Serve into plates and sprinkle tops with a little more Parmesan and a few shakes of crushed red pepper if desired.

DSCN6703 300x225 Ground Chicken N Egg Noodle



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