Spicy Skillet Chicken
Source of Recipe
magazine
List of Ingredients
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon Tabasco sauce
1/2 teaspoon thyme leaves
1/2 teaspoon marjoram leaves
1 clove garlic, minced
1 boneless whole chicken breast, skinned and cut into thin strips
6 slices thick-sliced bacon, cut up
3 tablespoons butter or margarine
1 medium onion, halved and sliced
1 large carrot, thinly sliced
1/2 medium green bell pepper, chopped
2 tablespoons all-purpose flour
5 teaspoons chicken flavor instant bouillon
2 cups milk
1/4 to 1/2 teaspoon tabasco sauce
8 ounces elbow macaroni, uncooked
4 ounces sliced mushrooms, drained
Recipe
1. In medium bowl, blend first six ingredients. Add chicken and bacon; toss to coat.
2. Marinate at room temperature 20 to 30 minutes. Drain and discard excess marinade.
3. In large skillet, melt butter, Add chicken, bacon, onion, carrot and green pepper.
4. Cook and stir until chicken is no longer pink and carrot is tender
5. Stir in flour and bouillon. Blend in milk and remaining tabasco sauce
6. Cook, stirring constantly, until thick and bubbly.
7. Prepare macaroni according to package directions; drain. Stir macaroni and mushrooms into chicken mixture
8. Heat through. Garnish as desired. Season to taste with additional tabasco sauce
9. Serve immediately. Refrigerate leftovers.
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