Tomato Chilie Chicken over Egg Noodles

I'm cookin' from the pantry tonight. I had chicken thighs in the frig that had to be cooked, along with some green peppers and mushrooms. I knew that I had some canned tomatoes....sounds like a plan to me.

We've been fighting the flu here for the last week. Things are finally looking up. We're just left with some coughing. Seems like everyone is fighting one strain of flu or another right now. Food is finally starting to taste normal again. :)

This meal came together rather quickly and everyone enjoyed it....well, almost everyone ate without complaining. My daughter won't allow a tomato to pass her lips without complaining about it. She ate some of it anyway.

Tomato Chilie Chicken over Egg Noodles

6 chicken thighs, cooked, skin removed and deboned
2 - 14.5 oz - diced tomatoes with mild green chilies
1 - 28 oz - crushed tomatoes
1/2 c. water
2 green peppers, sliced into thin strips
1 -8oz - package sliced mushrooms
2 tbsp. chili powder
2 tbsp cumin
12 oz. cooked egg noodles, kept warm for serving

Cook chicken. Remove skin and pull the chicken from the bones. Set aside.

Into a large frying pan, add the green peppers, mushrooms, tomatoes with chilies, crushed tomatoes and water. Stir in chili powder and cumin. Cook for 15 minutes over medium-high heat.

Stir the chicken into the tomato mixture. Continue cooking for 30 -45 minutes over low heat, cooking for 30 minutes if you like the peppers tender crisp or longer if you like them softer like we do.

Serve chicken and tomatoes over egg noodles.