• 1 T. vegetable oil
  • ¾ lb boneless skinless chicken breast, cut into 1 inch pieces
  • ½ tsp. garlic powder
  • 1 ¾ c. chicken broth
  • 6 oz. wide egg noodles, uncooked
  • 2 c. chopped broccoli
  • 1 c. shredded cheese

Heat oil in a large kettle.  Sprinkle chicken with garlic powder; cook in oil until no longer pink, about 5 minutes, turning occasionally.  Add broth; heat to boiling.  Add uncooked noodles and broccoli, stirring to coat noodles with liquid.  Head to boiling; reduce heat.  Cover; simmer 10 minutes or  until noodles are tender, stirring every 2 minutes.  Remove from heat, stir until cheese is melted.

From The Practical Produce Cookbook

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