Chicken in the Red

It was 7pm on a hot Saturday evening. Dinner hadn't been served and my daughter was complaining that she was starving to death. I hate cooking on these types of evenings because the food is usually heavy, making me miserable and all the more tired. My beer is usually not as satisfying afterwards because the food is still in digestion. I also hate cooking in these types of evenings because the kitchen heats up the house, causing the sticky sweat which makes me feel gross and yucky. There was no quick grab and nuke meals in the freezer, not that I promote that eating habit and there wasn't much for left overs in the fridge. It was time to rummage through the cupboards. The concoction that I gathered and created became a favorite in the household.

2 whole chicken breasts: boneless, skinless, and trimmed
1 jar of spaghetti sauce (whatever style, brand, or type you prefer)
1 small can of sliced mushrooms
1 small sweet onion
2 cups of egg noodles
1 loaf premade garlic bread

I cut the chicken breasts into three sections then placed them directly on a 10" frying pan set on medium; I have a flat top stove and temperatures will vary with different stoves. I poured the jar of spaghetti sauce into the pan, along with the can of mushrooms after I drained the water. I shopped the onion into eight parts and separated the layers as I placed them in the pan. Cover with lid and let be.

I then started the water, using a 4 quart pot and brought to a boil. I stirred in the noodles and let set on high until noodles were soft, but not fully cooked.

I preheated the oven to 350 degrees.

When the noodles were ready, I stirred them in with the sauce and chicken, adding tasteful amounts of salt, pepper, garlic salt, and onion powder. I recovered and placed the garlic bread in the oven. Chicken should be cooked when noodles are introduced to the pan. If they are not, let cook a bit longer. Setting the temperature to low, I allowed the pan to simmer for 5-7 minutes until the garlic bread was a golden brown crisp.

This dish served two adults and one child with left overs.

My daughter called this "Chicken in the Red".