Quick and Easy Chicken-Noodle Stew

Serves 4

Do not let the number of ingredients in this recipe for chicken stew fool you. It makes a quick, easy, healthy and delicious one pot meal. If you have never cooked romaine lettuce, try it in any recipe that calls for greens such as spinach or escarole. You might be surprised at how much flavor and texture it has.

Ingredients

• 2 large boneless, skinless chicken breasts, cut into 1/2-inch strips
• Salt and pepper to taste
• 2 tablespoons olive oil, more if needed
• 1 small onion, chopped
• 1 small carrot, chopped
• 1 small celery rib, chopped
• 1 bay leaf
• 4 cloves garlic, minced
• 1/2 small head romaine lettuce, cleaned, dried and cut into pieces about 3 inches long
• 1/2 cup dry sherry
• 2 cups low-sodium chicken broth
• 6 cups water
• 8 ounces uncooked hearty or extra wide egg noodles, white or whole wheat
• Freshly grated Parmesan cheese (optional)

Season chicken pieces with salt and pepper. Heat a Dutch oven or casserole over high heat. Add 2 tablespoons of oil and swirl around to cover bottom. Add the chicken pieces and sauté until golden brown, about 2 minutes per side. Remove chicken from pot and set aside.

Add a little more oil to the pan if needed. Add the onions, carrots, celery and bay leaf. Sauté until slightly golden and tender, about 5 minutes. Add the garlic and sauté one more minute. Add the romaine and sauté another 2 minutes. Add the sherry, broth and water. Bring to a boil, scraping up any browned bits that might have accumulated in the bottom of the pan. Add the noodles, cooked chicken; season again with salt and pepper. Cook, uncovered, until the noodles are tender, about 7 minutes. (The broth will reduce during that time. If it starts to get too dry, or if you want more broth, cover the pot.) Serve immediately, passing the grated cheese separately.