Creamy Chicken and Vegetable Skillet with Egg Noodles
Equipment
- large plastic zipping bag
Ingredients
- 1 lb. boneless skinless chicken breast, diced
- ¼ cup all-purpose flour
- ⅓ cup olive oil
- 2 tablespoons garlic minced
- ½ cup red pepper sliced
- ½ cup carrot peeled and sliced
- ½ cup celery sliced
- ½ cup broccoli florets
- 1 tablespoon dried basil
- ¾ cup chicken broth
- ¾ cup whipping cream
- 12- oz. package egg noodles cooked
- Salt and pepper to taste
Instructions
- In a large plastic zipping bag, combine diced chicken and flour.
- Shake until the chicken is evenly coated; discard any remaining flour.
- Heat olive oil in a large skillet over medium heat.
- Sauté the coated chicken in the oil until golden and no longer pink in the center.
- Add minced garlic, sliced red pepper, sliced carrot, sliced celery, broccoli florets, and dried basil to the skillet.
- Cook for an additional 2 minutes.
- Reduce the heat to low, stir in chicken broth and whipping cream.
- Allow the mixture to thicken slightly.
- Stir in the cooked egg noodles, heating through.
- Season the Creamy Chicken and Vegetable Skillet with Egg Noodles with salt and pepper to taste.
Nutritional Information
Calories: 550 kcal
