Chicken and Noodles with Tomatoes and Leeks

Chicken and Noodles with Tomatoes and Leeks: This easy chicken and noodles recipe features a delicious sauce made with tomatoes, sautéed leeks, sour cream and fresh herbs like dill, chives or parsley.

Coated in a delicious sauce made with sautéed leeks, tomatoes, a touch of sour cream and fresh herbs, this quick chicken and noodles recipe is a cinch to make and versatile too. It's easy to change the flavor profile a bit depending on what herbs you use. We particularly like fresh dill because it complements the sour cream so nicely, but chives make a great pairing with the leeks and parsley will add a fresh note while letting the flavor of the tomatoes shine through.

Chicken and Noodles with Tomatoes and Leeks

Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings

  • Ingredients:
  • 6 ounces broad egg noodles
  • 4 boneless, skinless chicken thighs
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 3/4 cup crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 2 leeks, cleaned, halved lengthwise and sliced
  • 2 tablespoons sour cream
  • 1 to 2 tablespoons chopped fresh dill, chives or parsley

Put a large pot of salted water on to boil for the noodles.

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Place the flour, salt, garlic powder and black pepper into a plastic bag. Shake to combine, then add the chicken and shake until the pieces are lightly coated.

Heat the olive oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add the chicken and sauté until pale golden in color, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside.

Return the pan to the stove over medium heat and add the leeks. Sauté until softened, 3 to 4 minutes, then add the tomatoes and vinegar. Let the tomatoes come to a simmer, return the chicken to the pan and cook until the chicken is cooked through, stirring often, 4 to 5 minutes.

Taste and adjust the seasoning as needed. Add the sour cream and dill (or chives, parsley), combine well, remove from the heat and cover to keep warm.

Cook the noodles according to package directions, reserve 2 or 3 tablespoons of the cooking liquid and drain thoroughly.

Combine the noodles and chicken and add a little of the reserved cooking liquid if needed. Serve immediately.

Recipe Notes:
Don't feel like you have to use egg noodles with this chicken dish. The sauce is just as delicious served with mashed potatoes, steamed rice or quinoa.

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