| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Sally Ferris, Gillette, WY

Garlic Dilled Chicken Mirage

4 boneless, skinless chicken breast halves, cut in bite-size pieces
2 tablespoons extra light olive oil
3/4 cup diced onion
10 garlic cloves, minced
1 can (l6 ounces) chicken broth
3 cups fresh broccoli flowerets, chopped
3 carrots, peeled and cut in thin strips
6 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 pepper
1 1/2 tablespoons cornstarch, dissolved in 1/4 cup cold water
1 package (8 ounces) extra wide egg noodles, cooked according to package directions

1. 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.
2. 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.
3. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more.
4. 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.