Ingredients
- 1 T Canola Oil
- 1.5# Chicken Breast, raw
- To taste Kosher Salt, Black Pepper
- 1 T Butter
- ¼ ea Yellow Onion, Diced
- 2 ea Garlic Clove, Chopped Fine
- 1 cup Half & Half
- 2 oz Cream Cheese
- ½# Egg Noodles
- 1# Broccoli Crowns, cut into florets
Step 1:
Put 3 quarts of water and 2 T of salt in a medium sized pot and put on the stove over medium high heat.
Step 2:
In a large skillet, heat 1 T of canola oil over medium heat. While skillet is heating up, cut chicken breast into chunks and season with salt and pepper.
Step 3:
When skillet is hot, add seasoned chicken breast chunks carefully. Let chicken cook until golden brown on first side, flip and cook for an additional 2 minutes.
PROTIP Pan should sizzle loudly when chicken hits it. If it doesn’t, remove chicken and wait until pan heats up.
Step 4:
Turn heat down to medium, leaving chicken in the pan and add 1T of butter and diced onions to skillet and cook for 2 minutes until they start to turn clear. Add garlic and cook for an additional 30 seconds.
Step 5:
Add half and half, stirring to release flavor bits on the bottom of the pan, and bring to a simmer. After 3 minutes, when sauce starts to thicken, add cream cheese and stir in until it melts. Season sauce with salt and pepper.
Step 6:
Add dry egg noodles to boiling water. Cook 5 minutes and then add broccoli florets to pasta pot. Continue cooking until noodles and broccoli are tender. Drain cooking water out.
Step 7:
Place noodles and broccoli on the plate, top with sauce.
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt.
Read More