2 cups No Yolks®® Dumplings
2 medium carrots, finely chopped
2 small red potatoes, unpeeled, cut into ½-inch dice
1 Tbsp vegetable oil
2 cups baby portabella mushrooms, thinly sliced
1 large shallot, minced
4 each boneless skinless chicken thighs, cut into chunks
1/4 cup flour
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 cup chicken broth
1/4 tsp dried thyme leaves, crushed

Cooking Directions:

1.  Prepare noodles according to package directions.

2.  Place the carrots and potatoes in a small pot with water to cover. Cook over high heat for 15 minutes or until vegetables are tender. Drain and set aside.

3.  Meanwhile, heat vegetable oil in large nonstick skillet over medium heat. Add mushrooms and shallot. Cook for 3 to 5 minutes, stirring frequently, or until shallot is tender. 

3.  Place chicken in a resealable bag. Add flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shake well to coat chicken with flour.

4.  Scoop mushrooms out of skillet and set aside. Add chicken chunks to skillet. Brown on both sides over medium heat, about 1 to 2 minutes per side. Add chicken broth.

5.  Scrape up browned bits in bottom of skillet. Return mushrooms to skillet. Add carrots and potatoes. Add thyme, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to low. Simmer for 5 minutes, stirring occasionally until broth is slightly thickened.

6.  Spoon chicken mixture into large shallow baking dish (a deep pie dish about 10 inches in diameter works well). Arrange noodles in a wide ring over the chicken. Bake in preheated 350-degree oven for 15 to 20 minutes or until the noodles are lightly browned and the dish is bubbling.