INGREDIENTS:

• 1 teaspoon of avocado oil.
• 2 Lean Boneless Chicken Breasts
• 1 Cup Water
• 1 Large Onion, peeled, and chopped
• 2 Large Garlic Cloves, minced
• 1  tablespoon Soy Sauce
• 1-2 cups baby bella mushrooms, sliced
• 2 medium Tomatoes. diced
• 1/2 Sweet Red Pepper, diced
• 1 scant pinch Garam Masala
• 2 pinches coarse Celtic Sea Salt
• 1 Cup Wide Rice Noodles- Cooked

DIRECTIONS:

• In a 3 1/2 quart or larger sauté  pan, heat 1 teaspoon avocado oil over medium heat.
• Add onions and garlic, and sauté for 5 minutes.
• Add Chicken Breast, Tomatoes, Water, Garam Masala and Salt.
•  Cook for 4-5 minutes, until the chicken is cooked on both sides, but not thoroughly cooked.
• Remove Chicken, place on cutting board and cut into bite size pieces, return to pan and cook until the meat is thoroughly cooked.
• Add the Mushrooms and Red Pepper.
• Continue cooking over Medium Heat until the mushrooms are softened, about 5 minutes. 
•  In a seperate saucepan, cook Rice noodles according to package directions, leaving them slightly undercooked.
• Drain Noodles.
• Add the Noodles to the Chicken/Mushroom Mixture and cook for 1-2 minutes while stirring the noodles into the mixture.
• Cover the pan, remove from heat, and allow to rest 5+ minutes, then serve.
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