An easy, home-cooked meal during the week is a little gift from up above. But a healthy one, too? There’s not much more a busy family could ask for.

Nutritional yeast, often a staple for vegans,  is chalked full of vitamin B-12, 18 different amino acids and protein. It adds a cheesy, nutty flavor to any dish. In this particular recipe, it rounds out the taste of the sour cream.

You could probably add just about any vegetable to this, but asparagus is a favorite around here and the red pepper brightens up the color of the dish while adding some sweetness, too.

Photo by Bev Lloyd-Roberts LRPS

Check out our take on chicken and asparagus.

Ingredients

2 cups wide egg noodles

2 Halal boneless chicken breasts

Olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 bundle of asparagus

1 red pepper

2 cups vegetable broth

2 tablespoons flour

1/4 cup sour cream

2 tablespoons nutritional yeast

Prepare

1. Add 1 tablespoon olive oil to frying pan and sear chicken breasts, but don’t cook all the way. Remove chicken breasts from pan. Allow to cool and then cut into 1-inch cubes.

2. Place a pot of water on the stove and cook noodles accordingly.

3. Mix vegetable broth and sour cream, add to pot and place over heat. Add garlic powder and nutritional yeast.

4. Add chicken and allow to cook completely.

5. Cut up asparagus and red pepper. Add to pot, cover with lid and allow to cook for several minutes. Add salt and pepper to taste.

6. Dissolve two tablespoons of flour in some cold water, add to pot. Allow to boil then bring down to a simmer.

Serve the chicken and veggies over noodles. Enjoy!