Creamy Garlic Ginger Chicken - cooking recipe

Ingredients

3 chicken breast halves, large boneless and skinless, cubed
1 small onion, chopped
2 tablespoons coconut oil
2 tablespoons lemon juice
2 teaspoons garlic powder (or more to taste)
1 1/2 teaspoons bouillon, chicken (Better Than Bouillon)
2 teaspoons ginger paste
1 tablespoon flour
1/4 cup parmesan cheese, grated
1 tablespoon butter
1/4 cup half-and-half (or whipping cream)
1 dash cayenne pepper (to taste)
4 ounces yolk-free egg noodles

Preparation

Melt coconut oil in large saute pan.
Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
Add half and half, stir until combined.
Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!