This is another old standby, usually with just the broccoli, but I try to add extra veg whenever I can. It’s comfort-foody, plus it’s pretty easy. Feel free to switch it up with your favourite veg.
I use plain yogurt in this, but you can use sour cream if you prefer.
What you need:
1 tablespoon vegetable oil
2-3 boneless chicken breasts, cut into 1 inch pieces
1 small onion, chopped
1-2 red/yellow/orange peppers
1 clove garlic, minced
3 cups chicken stock
3 cups medium egg noodles
1 large head broccoli, broken into florets
1 cup yogurt or sour cream
salt and pepper to taste
What you do:
1. In a large frying pan heat the oil, then add the onions and saute until translucent. Add the garlic and chicken and cook for a few minutes.
2. Add the stock into the frying pan and bring to a boil. Add the noodles and cook for about 6 minutes, or until the noodles are almost cooked, stirring from time to time.
3. Add the broccoli and cook for a few minutes, making sure the broccoli is still bright green when it is served.
4. Add the yogurt/sour cream just before serving and season with salt and pepper to taste.
This recipe is from More Six O’Clock Solutions by Ruth Phelan and Brenda Thompson.