Ingredients:
– 1 pound egg noodles
– 2 cups cooked and shredded chicken
– 1 cup broccoli florets
– 1 cup carrots, sliced
– 1 cup chicken broth
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Begin by cooking the egg noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Toss in the sliced carrots and broccoli florets. Sauté for about 5 minutes until they are tender but still crisp.
4. Add the cooked and shredded chicken to the skillet, followed by the chicken broth and soy sauce. Stir until everything is well combined.
5. Bring the mixture to a gentle simmer. Let it cook for an additional 5-7 minutes, allowing the flavors to meld together.
6. Add the cooked egg noodles to the skillet, mixing everything together. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley for an extra pop of color and flavor!
Nutritional Information:
This dish is a perfect balance of protein and carbohydrates with approximately 350 calories per serving, 25g of protein, and 10g of fat.
Time: Preparation time: 15 minutes | Cooking time: 15 minutes
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