This skillet dinner is a quick and easy meal to prepare and a great way to use up leftovers which may be in your fridge. You would think that after a year of having fewer children in my house that I would be used to preparing smaller amounts of food for our meals. Not so! I am still over-preparing and find that I have leftovers which no one wants to eat! I got the idea for this skillet dinner from the bag of a package of wide egg noodles. As I read the recipe, I realized that I could touch it up with a taste of Mediterranean and use up some leftovers at the same time. The result was a very tasty dish! I didn’t measure most of the ingredients, but will try to estimate them here for you.
2-3 tbsp. olive oil
1 medium onion, chopped
1 bell pepper or hot pepper if you prefer, chopped
3-4 mushrooms, chopped
1 c. cooked broccoli, cut into bite-sized pieces
1 tsp. minced garlic
salt and pepper to taste
2 c. chopped, cooked chicken
3 cups cooked egg noodles, drained
1/4 to 1/2 c. raspberry-hazelnut vinaigrette or vinaigrette of your choice
1 c. seasoned fetta cheese
In a large skillet, heat olive oil. Add onions and peppers and saute until tender. Add mushroom pieces and cook until tender. Add broccoli, salt and pepper, chicken and egg noodles. Cook until heated through. Add vinaigrette and cook for just a few more minutes. Stir in fetta cheese. Serve with a hard-crusted bread.