Egg Noodles with Chicken, Tomatoes, and Arugula from Vicki Delany

This is delicious!  Quick and easy, perfect for a weeknight supper.  You might be able to make some variation of this with left-over turkey. I know many Americans don't have turkey again at Christmas, but in Canada, we customarily have turkey for Christmas dinner, because the Thanksgiving turkey has been two and a half months prior. 

Egg Noodles with Chicken, Tomatoes, and  Arugula

Ingredients

1/2 lb (225 g) boneless, skinless chicken thighs, diced

1/2 lb (225 g) white mushrooms, quartered

1 onion, finely chopped

1 garlic clove, finely chopped

1/4 cup (60 ml) olive oil

1 1/2 cups (375 ml) chicken broth

2 cups (500 ml) cherry tomatoes, halved

5 oz (140 g/6 cups) arugula, chopped

3/4 lb (340 g) dry egg noodles

3/4 cup (180 ml) Parmesan cheese, freshly grated

Directions

In a large skillet over medium-high heat, brown the chicken with the mushrooms, onion and garlic in the oil. Add the chicken broth and bring to a boil. Simmer for 10 minutes. Add the tomatoes and continue cooking until they are starting to wilt.

Add the arugula and cook for 1 minute. Add more broth as needed.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain. Transfer the pasta to the skillet. Add the Parmesan and mix well to combine. Season with salt and pepper.

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