4 boneless, skinless chicken thighs chopped bite size
1 onion diced
4 tbsp canola oil
1/2 cup red bell pepper diced
1/2 cup medium salsa
1 284 ml can of cream of mushroom soup
1/2 cup dry white wine
2 tbsp dry basil
salt and pepper to taste
1 375 gram package medium egg noodles
Heat oil in large frying pan over medium heat. Saute onions until translucent. Add chicken and brown thoroughly. Add red pepper, stir for 2 minutes, then add white wine. Simmer for five minutes, then stir in salsa and mushroom soup. Then add spices.
Boil salted water, add egg noodles and cook until soft. Drain, place back in pot and pour sauce over noodles. Mix thorougly and serve.