Garden Skillet Dinner
- Servings: 4-6
A healthier twist on your favorite dish.
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Ingredients
| 12 oz | No Yolks® Broad Noodles |
| 1 lb | uncooked chicken, diced |
| 1/4 cup | flour |
| 1/3 cup | olive oil |
| 2 Tbsps | garlic cloves, minced |
| 1/2 cup | red pepper, cut into strips |
| 1/2 cup | carrot, julienned |
| 1/2 cup | celery, sliced |
| 1/2 cup | broccoli florets |
| 1 Tbsp | dried basil leaves |
| 3/4 cup | chicken broth |
| 3/4 cup | heavy cream |
| salt and ground black pepper, to taste |
Directions
- Cook pasta ribbons according to package directions.
- Toss chicken in flour. In large skillet over medium heat, sauté coated chicken in oil until browned. Add garlic, vegetables, basil and cook for 2 minutes.
- Reduce heat to low, slowly stir in chicken broth and then cream.
- When the mixture has slightly thickened, stir in hot pasta ribbons. Season to taste with salt and pepper.
