Garlic Dilled Chicken Mirage
This terrific recipe for Garlic Dilled Chicken Mirage was submitted by Sally Ferris of Gillette, Wyoming.
2 tablespoons extra light olive oil
4 boneless, skinless chicken breast halves, cut in bite-size pieces
3/4 cup diced onion
10 garlic cloves, minced
1 (16-ounce) can chicken broth
3 cups fresh broccoli florets, chopped
3 carrots, peeled and cut in thin strips
6 fresh mushrooms, chopped
1/3 cup marinated sun-dried tomatoes packed in oil, drained and chopped
2 teaspoons dried dill
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 1/2 tablespoons cornstarch, dissolved in 1/4 cup cold water
8 ounces extra wide egg noodles, cooked according to package directions
- In large saucepan, place olive oil and heat over medium-high temperature. Add chicken and onion and stir-fry until chicken is cooked through, about 4 minutes.
- Stir in garlic; then add chicken broth, broccoli, carrots, mushrooms, sun-dried tomatoes, dill, parsley and pepper. Cover and cook about 5 minutes more or until vegetables are tender crisp.
- Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more.
- Place noodles on serving dish and arrange chicken mixture over top.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.