Creamy Tuscan Chicken & Bacon Noodles

Toss the chicken chunks with 1 teaspoons garlic salt with Parsley seasoning (from ALDI) and 1/2 teaspoons black pepper. Heat 1 tablespoons olive oil in a large skillet over medium-high heat. Sauté the chicken until cooked through. Remove from pan and set aside.

In the same pan, add 1 tablespoons olive oil and 1 tablespoons butter. Add the onion, chopped broccoli florets and mushrooms. Season with salt and pepper to taste. Sauté until the veggies begin to soften.

Add 2 garlic cloves, minced and sprinkle 2 tablespoons all-purpose flour evenly over the vegetables. Stir well to coat and cook for 2-3 more minutes to cook out the raw flour taste.

Slowly pour in 1.5 cups chicken broth, stirring constantly to dissolve the flour and avoid lumps. Let it simmer and thicken slightly, about 3 minutes.

Reduce heat to low. Add 8 ounces cream cheese, softened in chunks, stirring until fully melted and smooth into the sauce.

Return the chicken (and any juices) back to the pan. Stir to combine, then season with 1 teaspoons Italian seasoning and adjust salt and pepper to taste. Simmer gently for 3 minutes.

Cook the egg noodles: While the sauce comes together, cook 12 ounces egg noodles in salted boiling water according to package directions until al dente. Drain well.

While the egg noodles are boiling, chop and cook your bacon until golden brown. Remove from pan and save for garnish. 

Finish the sauce by sprinkling the cooked bacon bits on top along with some finely grated Parmesan cheese and fresh chopped Parsley. Serve over egg noodles and enjoy!