Ingredients
3
cups uncooked egg noodles (6 oz)
1
tablespoon olive or vegetable oil
1
package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
2
slices uncooked bacon, cut into 3/4-inch pieces
1
medium onion, coarsely chopped (1 cup)
2
cups ready-to-eat baby-cut carrots
1/2
cup honey
1/4
cup red wine vinegar
1/2
teaspoon dried thyme leaves
Preparation
Cook and drain noodles as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.
