Silken Egg Noodles with Braised Chicken and Tomato-Onion Sugo
Tender braised chicken breast in a velvety tomato-onion sauce, draped over delicate egg noodles, topped with a soft-cooked egg that breaks into a golden yolk sauce, creating a rich, savory harmony.
Silken Egg Noodles with Braised Chicken and Tomato-Onion Sugo
shopping_basketIngredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 4 large eggs
- 12 oz dried egg noodles (pappardelle or fettuccine)
- 4 Roma tomatoes, seeded and diced
- 1 medium yellow onion, finely diced
- 3 tbsp olive oilMissing (Pantry Staple)
- 4 cloves garlic, mincedMissing (Pantry Staple)
- 1/2 tsp saltMissing (Pantry Staple)
- 1/4 tsp black pepperMissing (Pantry Staple)
- 1/2 cup low-sodium chicken brothMissing (Pantry Staple)
- 2 tbsp unsalted butter (optional, for richness)Missing (Pantry Staple)
- 1/4 cup fresh basil leaves, chiffonadeMissing (Pantry Staple)
Nutrition Per Serving
Calories
420
Protein
32g
Fat
14g
Carbs
42g
restaurantInstructions
Sear the Chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken cubes in a single layer, season with 1/4 tsp salt and a pinch of pepper, and sear for 3-4 minutes until golden brown on all sides. Transfer to a plate; do not fully cook through.
Build the Sugo
Reduce heat to medium, add remaining 1 tbsp olive oil and the onion. Sauté for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant. Stir in diced tomatoes and cook for 2 minutes, scraping up any browned bits. Add chicken broth, return chicken and any juices to the pan, bring to a simmer, then reduce heat to low. Cover and braise for 10 minutes, until chicken is tender and sauce thickens slightly.
Cook the Noodles and Egg
While the sugo simmers, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente (about 6-7 minutes). In a separate small saucepan, bring water to a gentle boil, then carefully lower the eggs in using a slotted spoon. Boil for exactly 6 minutes for a soft, runny yolk. Transfer eggs to an ice bath to stop cooking.
Assemble and Serve
Drain noodles and toss with 1 tbsp butter (optional) for gloss. Divide noodles among warm bowls. Spoon the braised chicken and sugo over the noodles, making a small well in the center. Peel the soft-boiled eggs, place one on top of each bowl, and gently cut it open to release the yolk. Garnish with fresh basil and a final crack of black pepper.
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