Recipe: Crunchy Radish and Chicken Skillet (with noodles, microwave)

CRUNCHY RADISH AND CHICKEN SKILLET

1 pound skinless boneless chicken breast halves (4 ounce portions)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
4 cups dried medium-width egg noodles (uncooked)
2 cups chicken broth
1 1/2 cups sliced round red radishes
1 (10 ounce) package frozen peas in butter sauce, thawed

Rinse chicken under running water; pat dry with paper towels.

Sprinkle with salt, pepper and paprika. Arrange in a glass baking dish with no overlapping. Cover with wax paper and microwave on MEDIUM-HIGH (70 percent) 8-9 minutes, or until juices run clear. Set aside and keep warm.

Place noodles and broth in a 2-quart casserole. Cover with lid or vented plastic wrap and microwave on HIGH 6 minutes.

Stir in radishes and peas in butter sauce. Re-cover and microwave on HIGH 4 minutes, or until noodles are tender and liquid has been absorbed.

To serve, place noodle mixture on plates and top with cooked chicken.

Makes 4 servings
Source: Ann Steiner and Cici Williamson in the Houston Chronicle, July 18, 1997