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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe was clipped from a newspaper, and is an easy and quick dish to prepare on a weeknight. Ingredients:
12 ounces broad egg noodles, cooked |
1 lb raw chicken, diced |
1/4 cup flour |
1/3 cup olive oil |
2 tablespoons garlic, minced |
1/2 cup red bell pepper, cut into strips |
1/2 cup celery, sliced |
1/2 cup carrot, peeled and cut julienne |
1/2 cup broccoli floret |
1 tablespoon dried basil |
3/4 cup chicken broth |
3/4 cup heavy cream |
salt & pepper |
Directions:
1. Cook noodles according to package directions.
2. Toss chicken in flour.
3. In large skillet over medium heat, saute coated chicken in oil until browned.
4. Add garlic, vegetables, basil and cook for 2 minutes.
5. Reduce heat to low; slowly stir in chicken broth and then cream.
6. When the mixture has slightly thickened, stir in hot noodles. Season to taste with salt and pepper.
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