Honey Glazed Pecan Chicken with Egg Noodles and Vegetable Medley
A quick and easy dinner for you to enjoy!
I read through the recipe and got out the pots and pans I would use.
A. 2qt pot of salted water for the Egg Noodles. Use a larger pot for Large or XL portions
Put the pot of salted water on high heat to bring to a boil. Using a lid on the pot helps it to boil faster…
B. 1qt or 2 qt pot for the vegetables
C. Plate to season the Chicken
D. Skillet to sear the meat. This may be small for the single portions, but in most cases a 10” skillet will do. You may decide to cook the meat in two batches if you have the L or XL portion size of meat. You may even want a bigger skillet.
E. Lay out and go over your ingredient bags. 1. Bag of Chicken Breasts 2. Egg Noodles 3. Vegetable Medley 4. Seasoning Bag with salt, garlic powder, pepper and cayenne 5. Butter Chopped Pecans
NOTE: I had already begun cooking the meal and had to stop to take a picture of the remaining ingredients! Not Shown are the Chicken, Vegetable Medley and the Egg Noodles.
Add the Egg Noodles to the boiling pasta water, stir and simmer for 8-12 minutes. Cooking time will depend on volume of pasta to water…
While pasta is cooking, heat up the Vegetable Medley. I grabbed some extra butter from my fridge. Olive oil would be fine also. I heated the vegetables with a lid on and allowed to cook, stirring infrequently. We also added some of the seasoning for the chicken in with the vegetables. Cooking time 5-7 minutes. Extra Pepper always!..
Place chicken on a plate. Pat dry with a paper towel… Season with the Seasoning Bag…Just a pinch or two is all you need. You will likely have left over seasoning!
Taste test the Egg Noodles, should have less than a minimum bite in the middle of the Egg noodle. If done, pour off the water. We like to pour the water through a strainer and place the hot noodles back into the hot pan. You may add some butter or olive oil to the noodles once they are drained, keeps them from drying out and sticking to teach other and the pot.
Place skillet on a medium heat. Add the butter. Melt and allow to get hot. Consider putting heat on medium high. We want a quick, searing method on the meat. The directions call for covering the chicken with a lid. Helps the spattering and to cook the chicken faster. Don’t overload the pan with the meat. Allow meat to cook for 3 minutes. Flip Chicken and Cover. Cook another 3 minutes. Allowing the meat to brown adds more flavor!
Once meat is cooked, turn heat to low. Cut the corner of the honey bag, pour over the meat, allowing it to run into the pan. There it will mix with the butter and the meat juices to create a nice Honey Glaze to sauce your meat. Spoon the chopped pecans onto the breasts of chicken. Allow sauce to lightly simmer for a moment to a minute. Turn off and cover. (Be careful with the heat on the sauce…the honey will quickly burn! Keep heat on low! You will have a mess of a pan & burnt honey smell. Not good!)
For our dinner, I decided to mix my vegetables and noodles together. I just felt more summery fun!
Remember to spoon the sauce from the skillet over your chicken. We even added it you our noodles!
And Remember…. Get the kids to help set the table. Placemat, Fork, Knife, Folded Napkin, Cup or Glass for their drinks. Teach them: Forks go on the left and knives and spoons go on the right. (To remember: “Fork” has four letters, as does “left”; “knife” and “spoon” both have five letters, as does “right.”) Folded Napkin under the Fork on the left side. A set table sets up a nice protocol for family time. Not always easy to do and it gives kids a chance to share about their day.
NO CELL PHONES...that includes mom and dad!