xiaoxl/recipe_data huggingface dataset:
Thai Beef Fried Rice
Category: main-dish
By Diana71

This fried rice is made with ground beef, and is Thai home cooking at its best! Enjoy the delicious flavor that the soy sauce, fish sauce, and fresh tomato bring to this version of fried rice.

Ingredients:
1 tablespoon vegetable oil
3 drops sesame oil, or to taste
½ cup diced red bell pepper
¼ cup diced onion
1  finely chopped green onion (white and light green parts)
½ teaspoon garlic powder
½ pound cooked and crumbled ground beef
⅓ cup diced fresh tomato
2 tablespoons fish sauce
2 teaspoons soy sauce
2 cups cooked jasmine rice
salt and ground black pepper to taste
2 wedges lime  (Optional)
1  egg, beaten

Directions:
Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer. Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top. Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes. Divide rice into two portions and serve 1/2 of the omelet over each serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 709.1
Fat: 35.5 g
Saturated fat: 11.7 g
Carbohydrates: 52.5 g
Sugars: 4.4 g
Dietary fiber: 2.5 g
Protein: 41.9 g
Cholesterol: 204.4 mg
Sodium: 1593.4 mg
Guacamole


Ingredients:
avocados, onion, garlic cloves, grape tomatoes, monterey jack cheese, fresh cilantro, lime

Directions:
Sprinkle seasoned salt and crushed garlic over avocado pieces., Coarsely mash the avocados, leaving some chunks., Add remaining ingredients and mix well.
Elegant  Garlic Chicken for Two


Ingredients:
boneless skinless chicken breasts, butter, garlic clove, onion, white wine, water, sour cream

Directions:
In a medium frying pan, lightly brown garlic in butter over medium heat, about 2 minutes.
Add chicken and cook, turning, about 10 minutes or until brown on all sides.
Place onion slices on bottom of pan under chicken.
Sprinkle chicken with salt and pepper; pour wine or water over chicken.
Cover, reduce heat to low and simmer about 20 minutes or until chicken is done.
Remove chicken to serving plates and keep warm.
Add sour cream to pan drippings and cook, stirring, about 2 minutes until warm but not boiling.
Spoon over chicken.
Huancaina Sauce
Category: side-dish
By aelionei

This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).

Ingredients:
¼ cup vegetable oil
½ cup chopped onion
3  aji amarillo peppers, seeded and chopped, or more to taste
2 cloves garlic, mashed
¾ cup evaporated milk
2 cups crumbled queso fresco
4  saltine crackers
salt and ground black pepper to taste

Directions:
Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 8 servings

Calories: 193.5
Fat: 13.9 g
Saturated fat: 5.4 g
Carbohydrates: 8.1 g
Sugars: 2.9 g
Dietary fiber: 0.3 g
Protein: 9.3 g
Cholesterol: 26.8 mg
Sodium: 122.6 mg
Hamburguesas Mexicanas
Category: world-cuisine
By DonnaB

These Mexican hamburgers are the best you'll ever have!

Ingredients:
3 pounds ground beef
3  onions, minced, divided
1 ½ cups bread crumbs
1 pound shredded pepperjack cheese
4  eggs
2  tomatoes, chopped and juices strained
2 bunches cilantro, chopped
1  serrano chile pepper, minced, divided
3  limes, juiced, divided
5  avocados, peeled and pitted
salt and ground black pepper to taste
12  hamburger buns
1 head iceberg lettuce, cored and shredded

Directions:
Mix ground beef, half the onions, bread crumbs, pepperjack cheese, and eggs in a bowl; form into 12 patties. Combine tomatoes, half the remaining onion, cilantro, half the serrano chile pepper, and half the lime juice; mix well to make pico de gallo. Cover and chill in refrigerator. Mash avocados, remaining onions, remaining serrano chile pepper, and remaining lime juice together in a bowl to make guacamole. Season with salt and pepper. Heat a skillet over medium-high heat; pan-fry burger patties to desired doneness, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Assemble each sandwich by placing a burger in each bun; top burger with guacamole, shredded lettuce, and pico de gallo.

Prep time: 1 hr
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 745.7
Fat: 46.5 g
Saturated fat: 16.7 g
Carbohydrates: 45.7 g
Sugars: 7.1 g
Dietary fiber: 8.7 g
Protein: 37.7 g
Cholesterol: 172.2 mg
Sodium: 641 mg
Langoustine Bisque


Ingredients:
shallot, butter, flour, dry sherry, milk, fresh parsley, paprika, nutmeg, tomato paste, salt, white pepper

Directions:
Chop up 1 c of Langoustine.
Reserve the rest Melt butter in soup pot.
Saute the minced shallots for a few minutes.
Add the chopped Langoustine.
Stir in the flour until smooth.
Cook for a minute stirring constantly.
Lower heat to simmer.
Gradually add sherry, continuing to stir, then gradually add milk as well, whisking til smooth.
Heat the soup on medium low, but do NOT bring to a boil.
Add the rest of the ingredients.
Stir in the langoustine and cook until heated through.
Cilantro and Yogurt Sauce


Ingredients:
cilantro leaves, mint leaf, garlic cloves, ground cumin, fresh lemon juice, plain yogurt, kosher salt

Directions:
In a blender or food processor, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt.  Allow at least an hour for the flavors to meld.
Make Ahead The sauce can be refrigerated for up to 2 days.
Joey's Vegan Vanilla Sauce


Ingredients:
flour, sugar, evaporated milk, margarine, vanilla extract

Directions:
For the Evaporated Milk Substitute:
In a double boiler over gently boiling water combine the warm water and the Better Than Milk Soy Powder.  Mix well with a whisk.
When this is hot to the touch add in the cane sugar and stir gently until its dissolved.
Remove from the saucepan and put in a dish and cool in the fridge.
For the Vanilla Sauce:
In a heavy sauce pan combine the arrowroot flour and sugar.
Stir in the Evaporated Milk Substitute.
Cook this over medium heat until bubbly and boiling. Stir this constantly with a whisk for 2-3 minutes.
Take it off the heat and add the Earth Balance margarine and vanilla (or other flavoring if you prefer].
Bon Apetit!
Butternut Squash and Yukon Gold Gratin with Gruyere Cheese


Ingredients:
unsalted butter, onions, yukon gold potatoes, half-and-half, salt, ground black pepper, gruyere cheese, fresh sage

Directions:
Preheat oven to 350F degrees.
Butter a 9X13 baking dish.
Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
Lay alternating layers of squash and potatoes in pan.
Layer onions on top.
Mix 1/2 and 1/2 and salt and pepper, pour over top.
Cover tightly with foil and bake 90 minutes.
Increase oven temp to 400F degrees.
Mix breadcrumbs, sage and cheese in bowl.
Sprinkle over Gratin.
Bake uncovered until top is golden brown and crisp, about 30 minutes.
Endive Salad With Apple, Goat Cheese and Walnuts


Ingredients:
walnuts, yogurt, mustard, honey, apple, lemon juice, endive, blue cheese, salt, pepper

Directions:
Toast walnuts in a toaster oven at 375ºF for a few minutes. Be careful not to burn them!
In a bowl, place yogurt, mustard and honey and mix well.
Add chopped apple pieces and sprinkle lemon juice. Mix again.
Add walnuts, endive, cheese, salt and pepper and mix.
Infuse love, refrigerate for a couple of hours or longer and serve.
Baked Potato Soup


Ingredients:
bacon, celery, onion, flour, baking potatoes, heavy cream, milk, sour cream, cheddar cheese, green onion

Directions:
Chop bacon and fry in a very large pot until crisp.  Remove from pan, reserve 1/2 of drippings.
Add celery and onion to drippings and saute until soft but not brown, approximately ten minutes.
Stir in flour.  Add stock and simmer for five minutes or until thickened.  Add potatoes.
Mix cream, milk, and sour cream.  Add this to soup.  Heat through.
Garnish with cheese, green onion, and bacon.
Bread and Butter Pudding


Ingredients:
milk, eggs, sugar, sultanas, raisins, cinnamon

Directions:
Spread the bread with margarine and cut into small., squares, then place into an ovenproof dish., Beat eggs and milk together. Add sugar, cinnamon., and sultanas and pour mixture over bread., Bake at 180°C for 30 – 40 minutes until set.
H2's Spicy Fries


Ingredients:
potatoes, flour, mustard

Directions:
Preheat oven to 400F for baking.
Mix flour, bread crumbs, dry mustard and salt and pepper in a bag or container suitable for shaking.
Wash and cut potatoes into fry shapes, coat with oil then add to dry mixture and shake. I usually have to do this in stages just to keep the dry stuff dry.
Grease a baking sheet with the left over oil and spread potatoes evenly across sheet. ( I sometimes use aluminum foil as well if I need to clean up in a hurry].
Bake for 40-45 min turning once or twice during cooking.
Gingerbread Cheesecake


Ingredients:
unsalted butter, sugar, cream cheese, light brown sugar, sugar, eggs, sour cream, molasses, ground ginger, ground cinnamon, ground cloves, heavy whipping cream, powdered sugar, rum

Directions:
Heat oven to 300°F.
Combine all crust ingredients in medium bowl.
Press into bottom and halfway up sides of 9-inch springform pan.
Wrap outside of pan with piece of heavy-duty foil.
Refrigerate at least 30 minutes.
Process cream cheese, brown sugar and 1/2 cup sugar in food processor 30 seconds or until smooth and creamy.
Add eggs one at time, processing after each addition.
Add all remaining filling ingredients; pulse to combine.
Pour into crust
Place pan in large baking or broiler pan.
Add enough hot water to baking pan to come halfway up sides of springform pan.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.
Center should move slightly when pan is tapped but should not ripple as if liquid.
Remove cake from water bath; remove foil.
Cool on wire rack 1 hour.
Refrigerate, uncovered, overnight.
Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.
Beat in rum until firm but not stiff peaks form.
Spread over top of cake.
Light and Fluffy Buttermilk Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, cream of tartar, baking soda, salt, butter, buttermilk

Directions:
Preheat oven to 450 degrees.
Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
Gently knead dough about 10-12 times on a floured surface.
Pat dough out to 1/2 inch think.
Cut dough with a 2 1/2 inch biscuit cutter or a glass.
Dredge buiscuits in the 1/2 stick melted butter.
Bake for 10-12 minutes, until golden.
Chicken and Mushroom Crepes
Category: breakfast-and-brunch
By Susan

I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!

Ingredients:
5 tablespoons butter, divided
2 tablespoons canola oil
3  boneless, skinless chicken breasts, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes  chicken bouillon
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup sour cream
3 tablespoons dry sherry
2 teaspoons dried parsley, divided
1 cup milk
¾ cup all-purpose flour
1  egg
1 tablespoon butter, melted
1 ½ teaspoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon baking powder

Directions:
Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate. Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry. Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes. Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter. Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm. Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Prep time: 25 mins
Cook time: 32 mins
Total time: 57 mins
Yields: 10 crepes

Calories: 496.3
Fat: 30 g
Saturated fat: 14.8 g
Carbohydrates: 31.6 g
Sugars: 8.3 g
Dietary fiber: 1.4 g
Protein: 24.6 g
Cholesterol: 131 mg
Sodium: 872.4 mg
Sweet Potato Bread Pudding


Ingredients:
sour cream, milk, sugar, eggs, baking powder, vanilla extract, ground ginger, kosher salt, dried cranberries, orange, zest of, sweet potato, pecans, brown sugar, all-purpose flour, unsalted butter

Directions:
In a large bowl, whisk together sour cream, milk, sugar, eggs, baking powder, vanilla extract, ginger, salt, cranberries and minced orange.
Add bread cubes and stir gently to coat; cover and chill overnight.
Cook sweet potatoes the next day until tender. Drain, transfer to a food processor and puree until smooth. Fold sweet potatoes into chilled bread mixture.
For the streusel, combine pecans, brown sugar and flour; stir in butter.
Transfer bread pudding mixture to a 1-qt casserole dish coated with nonstick spray. Sprinkle with streusel.
Oven: 375º F. Bake: 30 - 40 min, or until knife inserted in the center comes out clean.
Our Iraqi "timman" -- Rice


Ingredients:
basmati rice, salt, turmeric, water

Directions:
1. dump oil into pot, heat on medium high.
2. add dry rice, salt. saute about a minute or so. do not stir it after this point.
3. add the water, and turmeric. as i said, no exact amount. fill the pot and cover the rice about 1/2" with the water.
4. allow to come to a rapid boil, and then reduce the heat to medium/low (or about a 3].
5. cover the pot, and do not open for at least 30 minutes.
to serve, dump the pot upside down on a serving platter. the "hikaka" will be on the top of your rice. it's just crispy "over cooked" rice, but it's unbelieveably delicious :].
Chicken and Bean Soft Tacos


Ingredients:
boneless skinless chicken breasts, black beans, corn, black olives, onion, garlic, olive oil, chili powder, red pepper flakes, oregano, cumin, water, salt, tomato sauce, flour tortilla, sour cream, salsa, cheese

Directions:
saute onion in large pan till translucent.  Add garlic and chopped jalapeno, saute briefly, stirring.
(Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.].
Add chicken, seasonings and remaining ingredients (except tortillas and toppings].
Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc.  I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
Adjust seasonings, salt to taste.  (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.].
Serve in flour tortillas with your favorite toppings.
Shrimp and Cheesy Grits with Bacon
Category: side-dish
By Diane

Lowcountry style shrimp and grits at its best!

Ingredients:
1 ½ cups chicken broth
1 ½ cups evaporated milk
¾ cup quick-cooking grits
½ teaspoon salt
1 cup shredded Cheddar cheese
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
½ cup diced green bell pepper
½ cup diced onion
1 tablespoon shredded Cheddar cheese, or as desired

Directions:
Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm. Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture. Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 445.5
Fat: 24.4 g
Saturated fat: 13 g
Carbohydrates: 16.6 g
Sugars: 10.9 g
Dietary fiber: 0.7 g
Protein: 38.7 g
Cholesterol: 248.1 mg
Sodium: 1119.5 mg
Easy-Cheesy Salsa Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, salsa, cheddar cheese

Directions:
Flatten Chicken Breasts so they are of equal thickness for even cooking.
In stir-fry skillet or any deep frying pan (with lid], heat your Olive Oil.
Add the Chicken Breasts and brown on both sides until no longer pink inside.
Pour over salsa to your liking.  I use about a half a 16 oz. jar.  I also add a little water to tone down the heat, (hubby can't handle spice].
Cover and simmer chicken in salsa for about half-hour to 45 minutes.
Top with cheese to serve.
Crock Pot Italian Seasoned Pork


Ingredients:
boneless pork chops, onion, garlic powder, parsley flakes, ground black pepper, red wine, Worcestershire sauce, soy sauce

Directions:
Spray crock pot with non-stick cooking spray
Place chops in crock pot.
In small bowl combine soup, onion, Italian Seasoning, garlic powder,  parsley flakes, and pepper.
Spread over chops.
In small bowl combine red wine, Worcestershire sauce, and soy sauce.
Pour evenly around chops.
Cook on low 5-6 hours or until internal temperature reaches 170* F.
Chicken Scaloppine


Ingredients:
boneless skinless chicken breast halves, fresh lemon juice, salt, black pepper, dry white wine, capers, butter

Directions:
Pound each chicken breast half to 1/4-inch thick with meat mallet or rolling pin.
(I put them between 2 sheets of plastic wrap first].
Brush chicken with juice and sprinkle with salt and pepper.
Dredge chicken in breadcrumbs.
Heat a large nonstick skillet to medium-high heat and coat with cooking spray.
Add chicken and cook for 3 minutes or so on each side until chicken is done.
Remove from pan and keep warm.
Add broth and wine to pan.
Cook 30 seconds, stirring constantly.
Remove from heat.
Stir in capers and butter.
Spoon 1 tablespoon sauce over each chicken breast.
Caribbean Key Lime Pie


Ingredients:
coconut, sweetened condensed milk, key lime juice, key lime zest, dark rum, sour cream, sugar

Directions:
To prepare crust, place coconut in thin layer on 2 (10 x 13-inch] cookie sheets.
Toast coconut in 350 degrees oven for 10 minutes or until light golden brown.
Stir frequently, and watch carefully.
Remove from oven and let cool.
Meanwhile,  reduce the oven to 250 degrees.
In small mixing bowl, beat egg whites to stiff  peaks, then slowly beat in superfine sugar until completely dissolved.
Fold in  cooled coconut. Press this mixture into greased 9-inch pie plate and bake at 250  degrees for 7 minutes and set. Remove from oven and let cool.
To make filling:
Blend together sweetened  condensed milk, lime juice, lime rind and rum in large  mixing bowl.
Beat in the egg yolks.
Gently mix in sour cream to combine well.
Pour into cooled crust. Swirl meringue over top of filling.
Bake in 350 degrees  oven 20 minutes or until meringue is nicely browned.
Cool, then chill at least  30 minutes before serving.
To make Meringue:
Beat egg whites in large mixing bowl until soft peaks are formed.
Gradually beat  in sugar until whites are stiff, but not dry, being sure the sugar is dissolved.
Carrots With Sugar Snap Peas


Ingredients:
frozen carrots, butter, chicken broth, sugar, salt, pepper, sugar snap pea, ground cumin

Directions:
In a large skillet, saute carrots in butter for 2 minutes., Add the broth, sugar, salt and pepper., Cover and cook for 2-5 minutes or until carrots are crisp-tender., Add peas and cumin., Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Salmon with Fruit Salsa
Category: main-dish
By Tawnea

Baked salmon and fruit salsa with a spicy kick. Serve over rice.

Ingredients:
1 pound salmon steaks
1  lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1  lemon, sliced
⅓ cup water
¼ cup diced fresh pineapple
¼ cup minced onion
3 cloves garlic, minced
2  fresh jalapeno peppers, diced
1  tomato, diced
½ cup pineapple juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish. Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork. In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 216.5
Fat: 7 g
Saturated fat: 1.5 g
Carbohydrates: 15.7 g
Sugars: 6.2 g
Dietary fiber: 3.9 g
Protein: 25.9 g
Cholesterol: 50.4 mg
Sodium: 198.3 mg
Chicken and Noodle Stew


Ingredients:
boneless skinless chicken, salt, pepper, red pepper flakes, onion, fresh mushrooms, carrots, bell pepper, roma tomatoes, dry white wine, dried tarragon, dried thyme, fresh parsley

Directions:
Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
Warm oil in large skillet over med-high heat.  Add the chicken and stir fry just till chicken is no longer pink.
Remove chicken from skillet and set aside. Reduce heat to low.
Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes].
*With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it].
Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed.  if noodles are precooked, just heat through after adding to the vegetables].
Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.