Creamy Garlic Ginger Chicken

Ingredients

• 3 chicken breast halves, large boneless and skinless, cubed
• 1 small onion, chopped
• 2 tablespoons coconut oil
• 2 tablespoons lemon juice
• 2 teaspoons garlic powder (or more to taste)
• 1 1/2 teaspoons bouillon, chicken (Better Than Bouillon)
• 2 teaspoons ginger paste
• 1 tablespoon flour
• 1/4 cup parmesan cheese, grated
• 1 tablespoon butter
• 1/4 cup half-and-half (or whipping cream)
• 1 dash cayenne pepper (to taste)
• 4 ounces yolk-free egg noodles

Directions

1. 1

   Melt coconut oil in large saute pan.

2. 2

   Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.

3. 3

   When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.

4. 4

   Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.

5. 5

   Add half and half, stir until combined.

6. 6

   Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.

7. 7

   Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.

8. 8

   With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.

9. 9

   Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!