Ingredients:
2 tablespoons vegetable oil
4 small boneless chicken breasts, cut into 1-inch pieces
1 small onions, chopped
1 large garlic, minced
3 cups chicken stock
3 cups medium egg noodles
2 cups broccoli florets
1 cup sour cream
1/2 teaspoon hot pepper flakes (optional)
salt and pepper
fresh parsley
Directions:
In large stock pot, heat oil over medium high heat. Add chicken pieces, onion and garlic; saute for 6 minutes or until chicken is no longer pink inside. Transfer chicken mixture to bowl and set aside.
Add stock to frypan. Cover and increase heat to high; bring to a boil. Add noodles and boil, uncovered for 6 minutes, stirring occasionally. Add broccoli and reduce heat to medium; cover partially and cook for 2 – 3 minutes or until noodles are tender and broccoli is cooked, sirring occasionally.
Remove about 2 T of liquid from pot and discard.
Reduce heat to low. Stir in sour cream. Return chicken mixture to pot; stir and heat through. Add salt and pepper to taste.
Options: The veggies are inter-changeable. I have used red bell peppers, mushrooms, snap peas instead of the broccoli — or you can use a mixture of all.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.