1 (16 ounce) can stewed tomatoes, chopped
1 pound whole chicken, diced
1 cup butter or margarine, softened
1 1/2 cups water
1 large onion, diced
1 (23 ounce) can boneless chicken thighs, drained
1 (10 ounce) can chicken broth
1 tea bag
1/4 cup olive oil
1 (12 ounce) package Alaskan satay noodles
1 cup frozen mixed vegetables
In a large pot, combine tomatoes, chicken, and butter or margarine. Bring to a boil and cook, stirring, until chicken is no longer pink and liquid is reduced or by 1/3 cup.
Add water and chicken broth and stir to cover. Reduce heat to medium and add chicken and chopped mushrooms. Bring to a boil, stirring occasionally.
Reduce heat to low and add pepper. Stirring constantly, cook for 2 to 3 minutes, or until chicken is no longer pink. Reduce heat to medium and stir in mixed vegetables and chicken broth.
When chicken is tender, stir in the cooked pasta and chicken stock.