Garlic Dilled Chicken Mirage

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves, cut in bite-size pieces
2 tablespoons extra light olive oil
3/4 cup diced onion
10 cloves garlic cloves, minced
1 can (l6 oz.) 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 teaspoon cornstarch, dissolved in 1/4 cup cold water
1 package (8 oz.) 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. 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. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more. Place noodles on serving dish and arrange chicken mixture over top.



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