|2 tbsp||(30 mL) Olive oil, divided|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|2 tbsp||(30 mL) Capers|
|1/3 cup||(80 mL) Sun-dried tomatoes packed in oil, chopped and drained|
|1||Lemon, zested and juiced|
|3/4 cup||(175 mL) Chicken broth|
|1/2 cup||(125 mL) Whipping cream (35%)|
|1/4 cup||(60 mL) Grated Parmesan cheese|
|1||(375 g) Package egg noodles, medium or broad|
|2 tbsp||(30 mL) Chopped fresh parsley|
HEAT 1 tbsp (15 mL) of oil in a large skillet over medium-high. Add chicken and cook for 8-10 minutes, stirring occasionally until golden brown and the internal temperature has reached 165°F (74°C). Remove from the pan and set aside.
HEAT the remaining olive oil in the same pan. Add onion and sauté until tender; add capers, sun-dried tomatoes, lemon zest, juice and broth. Add chicken pieces back to the pan.
STIR in cream and bring to a gentle boil. Reduce heat and simmer until slightly thickened. Meanwhile cook the egg noodles according to the package directions. Drain the noodles and toss with the sauce. Stir in Parmesan cheese and garnish with chopped parsley. Serve with a side salad.
Show More Comments
No Comments yet