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.
Trust in Kim (she will guide thee) 