3 boneless, skinless chicken breasts
1/4 c chopped onion
1 clove minced garlic
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste
2-3 TBSP cornstarch or flour
1- 15 oz can Carnation Evaporated milk
1 - 8 oz frozen bag peas and carrots
12oz. bag wide egg noodles
Cut chicken into cubes and cook in hot oil with onion and garlic until juices run clear.
Carefully spoon off excess oil and discard,lower heat to simmer. Mix cornstarch with Carnation Evaporated Milk in large measuring cup until smooth ( or use flour and mix until smooth and free of lumps). Pour into chicken mixture and stir, raise heat to medium high & bring to low boil to thicken sauce, stir frequently to prevent scorching and sticking. (add'l Cornstarch or flour mixed well in a little water can be added to mixture to make it thicker if desired) Once mixture has thickened, adjust seasonings with salt & pepper as desired,add remaining spices - set temp to simmer.
Boil noodles according to package directions - drain- Transfer to serving dish.
Pour sauce over noodles and top with Parmesan cheese.
Serve with green salad and hot French bread with baked apples for desert. Enjoy!
Not a NESTLÉ®-tested recipe.