3 cups chicken broth
4 oz. (about 1 1/2 cup) medium egg noodles
2 cups fresh broccoli florettes
2 cups cubed cooked chicken or turkey
1/4 cup lemon pepper
1/2 cup sour cream
1. Heat chicken broth in a 2 quart saucepan; bring to a boil. Add noodles and cook about 4 minutes; stirring occasionally. Add broccoli; cover and continue cooking 4 minutes. Add chicken and lemon pepper; cook about 4 minutes or until heated through and broccoli is just tender.
2. At this point you probably have very little liquid left in the pan, but this needs to be drained off. Stir in sour cream and cook, over low heat, until heated through. Makes 4 servings.
This is a yummy, easy weeknight recipe. The flavors meld together nicely. It is also a great way to use up some leftover broccoli and chicken.