Chicken Curry Noodle Skillet
Curry powder has a sweet, spicy mix of flavor in this milk-base sauce. Use leftover cooked chicken, turkey or beef in this recipe, tossing up with any size of Ronco noodles you have on hand.
Prep Time: 20 minCook Time: 15 min
Serves 4
Ingredients
- 12 ounces Ronco Egg Noodles
- 2 tablespoons butter or margarine
- 1 small green pepper, chopped
- 1 small onion, chopped
- 1 teaspoon curry powder
- 1/4 cup flour
- 3 cups milk
- 2 cups cubed cooked chicken
- 1 teaspoon seasoned salt
- 1 teaspoon parsley flakes
- 1/2 teaspoon bottled hot sauce, optional
Directions
- Cook and drain noodles according to package directions.
- Heat butter in large skillet over medium heat. Add green pepper, onion and curry powder; cook until soft. Stir in flour, and then gradually stir in milk, stirring constantly until mixture thickens. Add chicken, seasoned salt, parsley and hot sauce. Simmer on low heat 5 minutes.
- Toss noodles with chicken mixture and serve.
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