Creamy Chicken Mushroom Noodles
Creamy Chicken Mushroom Noodles - Ingredients
- 1 pack Indomie Instant Noodles
- 1 Chicken breasts, cut into small pieces
- 1 White onion, finely chopped
- 2 Garlic cloves, minced
- 5 Cherry tomatoes, cut into half
- 1 cup Mushrooms, sliced
- 1 Tbsp Butter
- 2 Tbsp Vegetable oil, divided
- Salt & Pepper to taste
- ½ cup Cooking cream
- Parsley leaves
Add noodles into a bowl together with the Bumbu sauce and pour some hot water over it. Let it sit till needed.
In a large pan heat 1 Tbsp oil and 1 Tbsp butter together at medium high heat. Season the chicken with salt and pepper. Once the butter is completely melted, add chicken & fry until browned and cooked through about 2 minutes each side. Take cooked chicken out of the pan and set aside.
In the same pan add 1 tbsp oil and cook the onion until lightly browned, about 2 minutes. Add the sliced mushrooms & garlic, and cook until tender, another 2 minutes.
Add cooking cream and ⅓ cup of the noodle water. Stir and simmer for 2 minutes. Add cherry tomatoes and noodles. Stir to combine everything. Add chicken and parsley leaves, toss for 30 seconds before serving.