Garden Skillet Dinner

By peridot728

Ingredients

• 12 ounces Pennsylvania Dutch Wide Egg Noodles
• 1 pound uncooked chicken, diced
• 1/4 cup flour
• 1/3 cup Pure Wesson® Canola Oil
• 2 tablespoons minced garlic
• 1/2 cup strips red bell peppers
• 1/2 cup peeled and julienned carrots
• 1/2 cup sliced celery
• 1/2 cup broccoli florets
• 1 tablespoon dried basil
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• Salt and pepper to taste

Preparation

Step 1

Cook noodles 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 noodles. Season to taste with salt and pepper.