Garlic dilled chicken mirage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless, skinless chicken | |
| Breast halves, cut in bite | ||
| Size pieces | ||
| 2 | tablespoons | Olive oil |
| ¾ | cup | Diced onion |
| 10 | Garlic cloves, minced | |
| 1 | Can (16 oz) chicken broth | |
| 3 | cups | Fresh broccoli, chopped |
| 3 | Carrots, peeled and cut into | |
| Thin strips | ||
| 6 | Mushrooms, chopped | |
| ⅓ | cup | Marinated sun-dried tomatoes |
| Drained and chopped | ||
| 2 | teaspoons | Dried dill |
| 1 | teaspoon | Dried parsley |
| 1 | teaspoon | Pepper |
| 1½ | tablespoon | Cornstarch, dissolved in |
| 1/4 cup cold water | ||
| Cooked wide egg noodles | ||
Directions
In large saucepan, place olive oil and heat over medium-high temperature. Add chicken and onion and stir-fry until chicken is cooked through, about 5 minutes. Stir in garlic; then add chicken broth, broccoli, carrots, mushrooms, sun-dried tomatoes, dill, parsley and pepper. Cover and cook about 5 minutes more or until vegetables are tender crisp. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more. Place noodles on serving dish and arrange chicken mixture over top.
typed by jessann :)