Spicy and Creamy Chicken Pasta

Ingredients

• 1/4 cup cider vinegar
• 1/4 cup vegetable oil
• 2 teaspoons seasoned salt
• 1 teaspoon red pepper flakes
• 1 teaspoon monosodium glutamate (such as Ac’cent) (optional)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 4 skinless, boneless chicken breast halves – cut into chunks
• 2 tablespoons vegetable oil
• 1 cup heavy whipping cream
• 1 (8 ounce) package egg noodles

Directions

Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.

Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.