A Thyme to Eat

NOTE: Do not substitute the low sodium soy sauce or low sodium chicken stock for regular. It will be way too salty! INGREDIENTS: For the sauce: -1/2 cup LOW sodium soy sauce -2 tbsp corn starch  -1/2 cup LOW sodium chicken stock -3 tbsp brown sugar -3 cloves garlic, minced For the stir-fry: -1 lb boneless chicken breasts, cut into small cubes  -3 tbsp vegetable oil, divided  -2 packages of Ramen noodles (do not use seasoning packet) -2 cups chopped broccoli florets, (fresh or frozen)  -1 red bell pepper, diced  -Chopped green onions (not pictured but optional for garnishing) -Pepper -Onion powder INSTRUCTIONS: 1. In a small bowl, mix together all ingredients for the sauce until well combined and no lumps remain.  2. Coat a medium sized skillet with 2 tbsp of oil over medium high heat. Cook broccoli and pepper until softened. Remove from skillet and set aside. Add remaining tbsp of oil and cook chicken, turning often, until complete

INGREDIENTS: -2 large boneless chicken breasts, diced into small cubes -5 strips of bacon -1 lb pasta (you can use ANY kind, I used large macaroni because I love when the sauce goes inside the noodles) -1 large head of broccoli or 2 small heads, cut into small florets without stems -3 cups shredded sharp cheddar cheese, divided -1 26ounce can cream of chicken soup -1 cup sour cream -1 cup milk + more (see note in #4) -Olive oil -Italian seasoning -Garlic powder -Onion powder -Salt/pepper NOTE*** The best way to make this is to cook all of the components separately and then toss them all together before baking! INSTRUCTIONS: *Preheat oven to 375*  1. For the chicken: Heat a large skillet over medium high heat & drizzle with olive oil. Add chicken pieces & season generously with Italian seasoning, garlic powder, onion powder, salt & pepper. Cook, tossing frequently, for 5-7 minutes until pieces are cooked through. Drain of an