Chicken Noodle Skillet for Early Practice

Ingredients

Gather the food for chicken noodle skillet before the clock starts crowding the kitchen.

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 3 cups low-sodium chicken broth
• 8 oz egg noodles
• 2 medium carrots, sliced
• 1 cup frozen peas
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter

How to Make It

Keep the steps for chicken noodle skillet short enough that another adult can pick up the plan.

• Heat the olive oil in a large deep skillet over medium-high heat.
• Add the chicken pieces and cook 5 to 6 minutes until they reach 165F and are no longer pink, then season with the garlic powder, salt, and pepper.
• Pour in the broth and add the carrots, then bring to a simmer.
• Stir in the egg noodles and cook 7 to 8 minutes until the noodles are tender.
• Add the frozen peas and butter and stir 2 minutes until the peas are hot and the broth is glossy.
• Spoon into bowls and serve warm.

Timing Before Practice

This cooks in one skillet in under 30 minutes, so start about 35 minutes before you leave so the bowls cool enough to eat.

• T-minus 35: brown the chicken and start the broth
• T-minus 18: add the noodles and let them simmer
• T-minus 5: stir in the peas, plate, then shoes and water

Make It Ahead or Save Leftovers

Noodles soak up broth as they sit, so save leftovers with extra broth on the side.

• Cut the chicken and slice the carrots the night before
• Store leftovers with an extra splash of broth to keep them saucy
• Reheat gently on the stove and add broth to loosen the noodles
• Serve with: crusty bread, apple slices

Parent Tip

Cut the chicken into even half-inch pieces so it cooks fast and stays tender in the broth.