Creamy Chicken and Broccoli over Egg Noodles

Ingredients

1. 1 T Canola Oil
2. 1.5# Chicken Breast, raw
3. To taste Kosher Salt, Black Pepper
4. 1 T Butter
5. ¼ ea Yellow Onion, Diced
6. 2 ea Garlic Clove, Chopped Fine
7. 1 cup Half & Half
8. 2 oz Cream Cheese
9. ½# Egg Noodles
10. 1# Broccoli Crowns, cut into florets

Directions

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.