Garden Skillet Dinner
- Servings: 4-6
A healthier twist on your favorite dish.
|12 oz||No Yolks® Broad Noodles|
|1 lb||uncooked chicken, diced|
|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|
- 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.