Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
1/2 teaspoon dry oregano leaves
1/2 teaspoon garlic salt
1/2 lb boneless skinless chicken breasts, cut into cubes
1/4 cup extra virgin olive oil
3 tablespoons extra virgin olive oil
1 bunch scallions, trimmed and chopped, whites and some green parts
1 cup sliced mushrooms
1 (14 ounce) jars favorite spaghetti sauce ( I like Emeril’s)
1/2 cup sliced manzanilla pimento stuffed olives
8 ounces asiago cheese, grated
12 ounces wide egg noodles
1 teaspoon salt
water
1 tablespoon extra virgin olive oil
Directions:
Heat the oven to 350 degrees.
Mix together the flour, pepper, oregano, garlic salt in a baggie.
Cut the chicken into one bite chunks and toss them in the flour mix.
Heat the two oils in a skillet and saute the vegetables.
Remove them and add the chicken, lightly browning it.
Drain the chicken on paper towels.
Into a medium baking dish, pour half the spaghetti sauce, topping it with the chicken chunks, vegetables, olives then the rest of the sauce.
Sprinkle on the cheese and put in the oven.
Cook the egg noodles in water with salt according to package directions, then drain and toss with olive oil.
Heat the chicken/cheese dish only until the cheese melts, about 20 minutes.
Serve the chicken on beds of noodles with extra tomato sauce, if you like.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.