- 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
Put 3 quarts of water and 2 T of salt in a medium sized pot and put on the stove over medium high heat.
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.
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.
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.
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.
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.
Place noodles and broccoli on the plate, top with sauce.