This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans. Note the wide range on the amount of stock to be used. The original recipe called for 1/2 cup chicken stock - I ended up using 2 cans (about 4 cups). Maybe my tomatoes weren't juicy enough. Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock - cooking the noodles separately would change the amount of stock needed. When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good. I'm sure other vegetables would substitute nicely as well.
02Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
03Remove chicken from skillet and set aside. Reduce heat to low.
04Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
05Add 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).
06*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).
07Add 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).
08Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.