Thursday, May 30, 2013


1 tbsp canola or coconut oil
4 (1 lb) skinless, boneless chicken breast halves
1 small onion, sliced
1 can condensed chicken broth
2 cups dry egg noodles
1/2 cup water
1/2 tsp basil
dash of freshly ground black pepper
1 pkg (16-oz) frozen vegetables of your choice, thawed
1 tbsp grated Parmesan cheese
Thin strips of a small red bell pepper for garnish, optional

Place a 10-inch skillet over medium-high heat and add the oil.  Cook the chicken in hot oil with the onion for 10 minutes or until the chicken is browned on both sides.  Remove the chicken and onion; set aside.

Skim fat from oil in skillet.  Add the broth, noodles, water, basil, and pepper to the skillet; heat to boiling.  Add the chicken and onion back into the skillet, arranging over the noodles.  Top with the vegetables.  Cover and cook 10 minutes or until the noodles are tender and the chicken is cooked through.  Stir occasionally to keep noodles from clumping together.

To serve, remove chicken from skillet.  Place noodle/vegetable mixture on serving platter; top with the chicken.  Sprinkle the Parmesan cheese over all.  Garnish with the bell pepper strips.

Yield: 4 servings.

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