1 Tbsp olive oil
1 each garlic clove, minced
1 each onion, thinly sliced
1 each red bell pepper
1 lb boneless skinless chicken breast, cut into strips
1 1/2 Tbsps flour
1/4 cup dry white wine
1 cup reduced sodium chicken broth
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried thyme leaves, crushed
3 tsps fresh basil leaves, minced
1 cup cherry tomatoes, halved
2 cups Light 'n Fluffy® Macaroni Dumplings

Cooking Directions:

1.  Heat oil in large nonstick skillet. Add garlic, onion and bell pepper and cook over medium heat 5 to 7 minutes or until onion is tender. Remove vegetables and reserve.

2.  Dust chicken with flour. Add to skillet and brown about 3 minutes per side. Add wine and scrape up any browned bits.

3.  Stir in broth, salt, pepper, thyme, basil, tomatoes, reserved vegetables. Reduce heat to low, cover and simmer 15 minutes. 

4.  Prepare noodles according to package directions; drain.

5.  To serve, spoon cooked noodles into large shallow bowl. Spoon on chicken mixture.