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Egg Noodle Chicken Chili

Kelly
Print Recipe
Course Main Course

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 tablespoon oil
  • ½ tablespoon Tony Chachere's Creole Seasoning
  • ½ tablespoon garlic pepper
  • 1 stick butter
  • 1 large onions
  • 1 Can sliced mushrooms, chopped
  • ¼ Cup roasted red bell pepper strips, chopped
  • 1 Cup worcestershire sauce
  • 1 Tablespoon sriracha hot chili sauce
  • ½ teaspoon red pepper flakes
  • 1 12 oz egg noodles
  • 1 32 oz chicken broth, reserve 1 cup

Instructions
 

  • Season chicken with Tony's and garlic pepper, brown in heated oil on medium high heat.
  • Remove chicken when done and set aside. Slice into bite sized pieces when cooled slightly.
  • Add 1 stick of butter to skillet and add onions. Cook until transparent.
  • Add Mushrooms and roasted bell peppers. Cook for two minutes.
  • Add worcestershire sauce, sriracha hot chili sauce, red pepper flakes and reserved cup of chicken broth.
  • Return chicken to skillet and turn heat down to low.
  • Boil egg noodles in remaining chicken broth until done.
  • Drain noodles and top with skillet mixture. Stir to combine.
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