Creamy Chicken with Noodles

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  Ingredients

  • 4tbs Italian spice Italian seasoning

  • 4 tbs red wine vinegar

  • 3 tbs Tuscan herb olive oil

  • 3 tbs parmesan and basil olive oil

  • 4 tbs fig aged balsamic vinegar

  • 1 tsp old bay seasonings

  • 1 tsp Hing powder

  • 2 lb. chicken breasts cut up into pieces

  • 16 oz noodles

Sauce

  • 1 c water

  • 2 c milk lactose milk

  • 2 tbs butter

  • 5 tbs cornstarch

  • 1 tsp salt


 

 Preparation

  1. Cut chicken into pieces and place into a pie pan or flat shallow pan. Add 4 tbsp red wine vinegar, 4 tbsp Italian spice, 3 tbsp Tuscan herb olive oil, 3 tbsp parmesan, basil olive oil, 4 tbsp fig aged balsamic vinegar, 1 tsp Old Bay seasoning, and 1 tsp asafetida powder. Wrap and place in the refrigerator for 2 hours.
  2. Take the chicken out. Place a 4-quart pan on the stove with heat on medium. Add chicken and scrape all liquid into a pot, cover with a lid and cook for 25 minutes. Prepare the noodles as directed on the package.
  3. Sauce Melt 2 tbsp butter add two cups milk with the cornstarch. Mix well.
  4. Tip: you can use a blender for smoothness
  5. Pour milk mixture in the chicken and liquids. This should thicken quickly on medium heat, stir, add the cup of water as needed, and cook for 10 minutes. Pour over noodles and serve.