1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 clove garlic, minced
2 cups chicken broth
12 ounces egg noodles
1/2 tablespoon cornstarch
3 tablespoons cold water
1 tablespoon butter
2 tablespoons milk
1/2 cup shredded cheese, such as Mexican cheese blend or any cheese you prefer
2-3 strips bacon, cooked until crisp and crumbled
1. Heat olive oil in large skillet over medium-high heat. Add chicken and cook, about 10 minutes per side, until cooked through. (Exact time will depend on thickness of breasts.) Remove and cool enough to handle. Cut chicken into small pieces or shred.
2. Reduce temperature in skillet to medium and add garlic. Cook until fragrant, about 30 seconds. Add chicken broth and scrape up any chicken bits with wooden spoon. Bring to simmer, add noodles and cook 8 to 10 minutes, until noodles are barely done.
3. Mix cornstarch and water in small bowl then pour mixture into skillet with boiling noodles. Boil 1 minute and remove from heat. Add chicken and stir to combine.
4. Allow noodle mixture to stand and thicken 5 minutes. Return skillet to low heat and add butter, milk, and cheese. Stir until cheese is melted then sprinkle with bacon before serving.
This recipe is from Pinch of Yum. Lance and I enjoyed it and Art even got some leftovers to try when he got home which he enjoyed as well. I used Mexi cheese blend, but many types of cheese would work well in this. I’m thinking Swiss would be nice to try. I’d also experiment with adding some green stuff, but then I’d tweak the recipe into something completely different. As written, it's a very mild and basic sort of dish. Good comfort food.