Ingredients
1 small onion, chopped2 tablespoons olive oil1 tablespoon butter1/4 pound boneless skinless chicken breast, cubed1 garlic clove, minced2 cans (14-1/2 ounces each) chicken broth1 medium carrot, cut into 1/4-inch slices1/4 cup fresh or frozen peas1/2 teaspoon dried basil2 cups uncooked medium egg noodles1 to 2 tablespoons lemon juice
Preparation
In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer.
Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.
