Pictures were taken when I made this dish again and didn't have the fresh egg noodles so I used regular. This actually could become a very healthy dish and eat without the pasta. The chicken and veggies themselves are very filling!!!
This is very different for me but it was really yummy!!!
I was in the produce section at Winn Dixie and saw fresh egg noodles (but they were long and wavy not fat like regular egg noodles) and decided to try them. Then I was passing the stir fry mixes and that sounded good I just didn't want the soy sauce so I created my own stir fry.
3 cleaned and cubed chicken breast
1 bag fresh egg noodles (will need a little over half)
1 bag baby carrots
1 green bell pepper (or whatever color you like)
1 head broccoli
1 medium onion
1 tablespoon minced garlic
EVOO
Salt, Black Pepper, Red Pepper Flakes, Garlic Powder, Onion Powder
Heat EVOO (enough to cover bottom) in large pan. Put in 1 tablespoon garlic and carrots, cover and let sizzle about 10 minutes to get carrots soft.
Bring large pot of salted water to a boil. Add pasta.
Slice onions into circles and bell pepper into strips. Break up broccoli.
Season cubed chicken with salt, black pepper, red pepper flakes, garlic and onion powder. Add to pan. Let cook about 10 minutes (or until chicken is cooked through) then add rest of chopped veggies. Cook down about 6 minutes.
Drain pasta (only needs to cook about 5 minutes) and add to pot. Mix all together and let cook over high heat about 3 minutes. Mix the whole time. Serve.
