6 Chicken Breast Tenderloins, cut into bite sized pieces (Tyson's are great)
1/3 cup Vadalia or other Sweet Onion, chopped
1/8 cup Butter
1/8 cup Olive Oil
1 c. frozen Peas (or fresh Red Pepper, chopped)
1/4 cup Flour
2 cups Milk (or Half & Half)
1 & 1/2 cups Chicken Broth
1/2 cup grated Parmesan Cheese
1/2 large bag Egg Noodles
2 T. Garlic, minced
1 t. Pepper
1 t. Paprika
Salt to taste


Cook pasta according to package directions, drain, and set aside.
In a frying pan, sautee' the Onions, Garlic, and Peas in the Butter and Oil until onions are tender.
Add the Chicken and sautee' on medium heat for 3 to 5 minutes.
Add Chicken Broth, and bring to a simmer.
In a seperate bowl, mix the Milk and Flour together until smooth.
Whisk the Milk mixture into the pan, and reduce heat to low.
Add the spices while stirring and thickening the sauce.
When you are satisfied with the flavor, remove pan from heat and sprinkle in the Parmasean Cheese and stir to incorporate.
Add the cooked Pasta, turn everything together, and serve hot.