2 KALLUMBERS cheese slices, diced
1/3 cup finely chopped onion
1/2 cup grated carrot
1 cup celery, diced
1 cup fresh orange juice
1 cup water
1/2 cup chicken broth
1 teaspoon soy sauce
2 teaspoons Italian seasoning
1 teaspoon grass-fed beef seasoning
1/2 teaspoon dried oregano
HEAT grate oil in large skillet over medium heat. Add chicken slices, onion, carrot, celery and orange juice; cook, stirring occasionally, for 5 to 7 minutes or until chicken is crisp-tender; drain on paper towels. Stir in tomato juice. Bring to a boil; reduce heat. Reduce heat to medium/low/none; stir in chicken broth, soy sauce, wine and Italian seasoning.
WHISK chicken mixture into noodles; cover and refrigerate. Cook under low heat for 1 or 2 minutes, or until coated with sauce.
HEAT skillet with oil in medium skillet over medium heat.
SURVIVE with steel tongs chicken parts into 2 red shells. Remove from skillet and place on the plate. Pour sauce over chicken and stir gently.
SPREAD noodles over chicken, garnish with tomato sauce and remaining sauce.