Cook NO YOLKS noodles according to package directions. Drain. While noodles are cooking, heat 1 teaspoon oil in large nonstick skillet. Add almonds and cook over medium heat 1 to 3 minutes, stirring frequently, or until light golden brown. Remove nuts from skillet immediately to prevent burning. Add remaining 1 tablespoon oil to skillet. Add garlic and onion. Cook for 3 minutes, stirring frequently, or until onion is translucent. Add chicken and cook for 1 minute, stirring frequently. Add broccoli and cook for 2 minutes, stirring frequently. Add 3/4 cup chicken broth, salt and pepper. Cook vegetables and chicken for 8 minutes or until broccoli is crisp-tender and chicken is completely cooked. If mixture becomes dry, add remaining ¼ cup broth. Don't overcook broccoli. Stir in cooked NO YOLKS noodles. Toss to mix. Add cheese and toss again. Stir in tomatoes and sprinkle on almonds and Italian parsley. Makes 4 (1 ½ cup) servings. Note: Use leftover cooked chicken if desired. Add about 1 ½ cups bite-size pieces of cooked chicken breast along with the cooked NO YOLKS noodles to the skillet.

Servings: 4

Serving Size: 1 1/2 cup

• 3 cups NO YOLKS noodles (prefer Dumpling Noodles)
• 4 teaspoons olive oil, divided
• 1/4 cup sliced almonds
• 1 large garlic clove, minced
• 1 small red onion, thinly sliced
• 1 large boneless, skinless chicken breast half, cut into bite-size pieces (see note)
• 2 cups broccoli florets in small pieces
• 3/4 to 1 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup shredded Parmesan cheese, preferably reduced-fat
• 1 large or 2 small Roma (plum) tomatoes, thinly sliced or chopped
• 2 tablespoons finely chopped Italian parsley