- One 6-ounce chicken breast
- 1 teaspoon sea salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup cream cheese, at room temperature
- 2 cups water
- 1 tablespoon pureed chipotles in adobo sauce
- 1 teaspoon soy sauce
- 1 teaspoon lime juice
- 1/2 teaspoon brown sugar
- 4 drops liquid smoke
- 1/4 to 1 teaspoon sambal oelek
- 1/2 medium onion, chopped
- 6 ounces dry egg noodles
How to make this recipe
Preheat the oven to 425°. Season the chicken breast with salt and pepper. In a small frying pan, heat 1 tablespoon of extra-virgin olive oil over medium high heat. Add the chicken breast and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
In a medium bowl, combine the cream cheese, water, pureed chipotles, soy sauce, lime juice, brown sugar, liquid smoke and sambal oelek and whisk to combine.
In an 8-inch-square baking dish, combine the shredded chicken, onion, egg noodles and the sauce and mix thoroughly. Cover the dish with aluminum foil and bake for 10 minutes. Uncover, stir well and bake for 15 minutes, or until the noodles are cooked and the sauce has thickened. Remove from the oven and let sit for 5 minutes before serving.