One-Pot Miso Chicken Udon Recipe

Name: One-Pot Miso Chicken Udon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 tablespoons butter; 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes; 8 oz shiitake mushrooms, thinly sliced; 1 medium red bell pepper, cut into thin strips; 6 green onions, thinly sliced on the bias, whites and greens separated; 2 cloves garlic, finely chopped; 1 teaspoon finely chopped fresh gingerroot; 1 carton (32 oz) Progresso™ reduced sodium chicken broth; 1 cup coarsely shredded carrots; 2 tablespoons white miso paste; 2 tablespoons reduced-sodium soy sauce; 1 package (10 oz) uncooked dry udon noodles; 4 cups baby spinach; 2 teaspoons natural rice vinegar

Ingredients

4 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes
8 oz shiitake mushrooms, thinly sliced
1 medium red bell pepper, cut into thin strips
6 green onions, thinly sliced on the bias, whites and greens separated
2 cloves garlic, finely chopped
1 teaspoon finely chopped fresh gingerroot
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 cup coarsely shredded carrots
2 tablespoons white miso paste
2 tablespoons reduced-sodium soy sauce
1 package (10 oz) uncooked dry udon noodles
4 cups baby spinach
2 teaspoons natural rice vinegar

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 1 serving

Instructions

In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat.
Add chicken; cook 5 to 7 minutes without moving, until browned on first side.
Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center.
Using slotted spoon, transfer to medium bowl; set aside.
Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites.
Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened.
Stir in garlic and gingerroot; cook 30 seconds longer.
Stir in broth, carrots, miso paste and soy sauce.
Heat to boiling over high heat.
Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened.
Stir in spinach until wilted; stir in vinegar.
Top with green onion greens.