Ingredients:
| 3 | skinless boneless chicken breasts | 3 |
| 2 tbsp | Gay Lea Butter | 25 mL |
| 1 | small onion, chopped | 1 |
| 1 | clove garlic, minced | 1 |
| 1 tbsp | all-purpose flour | 15 mL |
| 2 cups | Lacteeze 1%, 2% or Skim milk | 500 mL |
| 3 cups | uncooked egg noodles, broken | 750 mL |
| 1/4 cup | table cream (18%) | 50 mL |
| 3/4 tsp | salt | 3 mL |
| freshly ground pepper | |
| 1 cup | cherry tomatoes, halved | 250 mL |
| 1/4 cup | chopped fresh parsley | 50 mL |
| 1 tsp | Parmesan cheese, grated | 5 mL |
Instructions:
Broil or grill chicken and cut in strips. Melt butter in heavy saucepan over medium heat. Add onion and garlic and cook until soft. Add flour and cook 1 minute. Whisk in milk and cook, stirring until mixture comes to a boil. Add egg noodles. Cover and simmer 10 minutes, stirring occasionally. Add cream and salt and pepper. Stir in tomatoes, chicken and parsley. Serve with Parmesan cheese.
Makes 4 servings.
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