1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.
In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.
