• 4 tsp. olive oil (I used 3 tsp.)
• 1 Granny Smith apple, peeled, cored and cut into slices (any apple would be fine)
• 4 (5-oz.) skinless, boneless chicken breasts (I used tenderloins)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 onion, sliced
• 1/2 cup reduced sodium chicken broth
• 1/4 cup cider vinegar
• 1 tbsp. honey
• 2 cups hot cooked wide egg noodles (normally I would use yolk free egg noodles but I only had pappardelle noodles when I made this recipe)

Heat 2 tsp. of oil (I only used one tsp.) in a large nonstick skillet over medium heat.  Add the apple slices and cook, stirring, until lightly browned about 5 minutes.  Transfer to a plate.

Add onion to skillet and cook, stirring, until softened, about 5 minutes.   (I do not like crunchy onions so I cooked them for about 15 minutes instead of 5).

Season chicken with salt and pepper to taste.  Heat 2 tsp. oil in a separate skillet and cook for about 5 minutes per side (depending on the thickness) until lightly browned and slightly underdone.

Add broth, vinegar and honey to onions and cook a few minutes.  Add chicken breasts and simmer, spooning sauce over the chicken until it is cooked through and the liquid is reduced by half, about 5 to 10 minutes longer.

Return apple to skillet and cook until heated through, about 2 minutes.  Pile noodles on platter, top with chicken mixture and sprinkle with a little parsley.

This dish has a points value of 8 with 1 chicken breast, 1/4 cup sauce and 1/2 cup noodles

Recipe by cooking with aunt juju   http://cookingwithauntjuju.com/2012/10/22/weight-watcher…es-and-noodles/