1 lb. chicken breast, cubed
2 tbsp. olive oil
1 (4 oz.) can sliced mushrooms, drained (optional)
1 (15 oz.) can tomato sauce
1 (12 oz.) pkg. Dutch egg noodles
1/4 cup Parmesan cheese (freshly grated is best, but dried works well too)
1/2 cup shredded Mozzarella cheese
fresh clove of garlic, crushed
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. parsley (for garnish)
salt and pepper, to taste

First, fill a large pot with salted water (put on high/for noodles), then cube chicken.

Heat olive oil in deep non-stick skillet over medium-high heat. Add chicken. When the chicken is not quite fully cooked, add seasonings (crushed garlic, basil, oregano, salt, pepper and a tablespoon of Parmesan). This will add a nice coating to the chicken.

After chicken is fully cooked, add mushrooms, remaining Parmesan and tomato sauce. Lower heat to a simmer and cover.

Add egg noodles to boiling water. This should take 10 to 12 minutes. Drain, put back in pot.

Add chicken mixture, Mozzarella cheese and stir well and fast.

Note: Mozzarella will form a ball if not mixed properly.

Put it in an elegant bowl, garnish with parsley and more Parmesan, if you like.

ENJOY!

Submitted by: Cindel W.