- 1-2 Boneless Skinless Chix Breasts, sliced against the grain
- 1 -2 Onions, sliced
- 1 green Pepper, sliced
- 2 Roma tomatoes, diced
- 1 tsp Italian seasoning
- Shredded Mozarella
- black olives, drained & halved
- 2 c. egg noodles (uncooked)
- 2-3 tsp minced garlic
- garlic salt
Bring 2 qrts of water to a boil over high heat. Once it comes to a boil, add egg noodles and 2 tsp minced garlic. While the noodles are cooking:
Heat 1 Tbs olive oil over medium heat in a large skillet, add sliced onions and green pepper, saute until caramelized. Transfer into a glass dish, add another Tablespoon of olive oil to hot pan, add chicken to pan. Season with garlic salt and a dash of fresh ground pepper, brown the chicken, once the chicken pieces have browned, add the onion/green pepper mix.
Once the chicken is properly browned, add the onions and green pepper slices, sprinkle with 1 tsp (I don't measure it, I just add it) and cook until tender.
Once the noodles are nearly done, add fresh diced tomatoes (or 1 can of un-drained diced tomatoes) to the skillet chicken & veggies.
Reduce the heat and simmer while you drain the noodles.
Add a pat of butter and a sprinkle of garlic salt and dish out the noodles, top with the chicken & veggies.
Sprinkle the top with a bit of shredded mozarella cheese if you like and serve.
This is a meal that takes about 18 minutes from start to finish. I don't mix the chicken/veggies with the noodles because I like to use the leftovers in wraps for lunches. Usually there aren't any leftover noodles.