Honey-Glazed Chicken and Carrots

By kimvess

Ingredients

• 3 cups uncooked egg noodles (6 oz)
• 1 tablespoon olive or vegetable oil
• 1 package (20 oz) boneless skinless chicken thighs (5 or 6 thighs)
• 2 slices uncooked bacon, cut into 3/4-inch pieces
• 1 medium onion, coarsely chopped (1 cup)
• 2 cups ready-to-eat baby-cut carrots
• 1/2 cup honey
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried thyme leaves

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cook and drain noodles as directed on package.

2
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.

3
Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

For more tender carrots, cut the baby carrots in half lengthwise