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| 4 | chicken boneless,skinless |
| | Breast halves, cut in bite |
| | Size pieces |
| 2 Esslöffel | olive oil |
| 3/4 Tasse | onion diced |
| 10 | cloves garlic minced |
| 1 Dose | (16 oz) chicken broth |
| 3 Tasse | Fresh broccoli, chopped |
| 3 | Carrots, peeled and cut into |
| | Thin strips |
| 6 | Mushrooms chopped |
| 1/3 Tasse | Marinated sun-dried tomatoes |
| | Drained and chopped |
| 2 Teelöffel | dill dried |
| 1 Teelöffel | parsley dried |
| 1 Teelöffel | pepper |
| 1 1/2 Esslöffel | Cornstarch, dissolved in |
| 1/4 | Cup cold water |
| | Cooked wide egg noodles |
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In large saucepan, place olive oil and heat over medium-high temperature. Add chicken and onion and stir-fry until chicken is cooked through, about 5 minutes. Stir in garlic; then add chicken broth, broccoli, carrots, mushrooms, sun-dried tomatoes, dill, parsley and pepper. Cover and cook about 5 minutes more or until vegetables are tender crisp. Add cornstarch and cook, uncovered, until slightly thickened, about 2 minutes more. Place noodles on serving dish and arrange chicken mixture over top.
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