2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
6 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 cup water
1/2 teaspoon dried oregano
2 cloves garlic, crushed
1 teaspoon dried basil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
2 cups chicken broth
2 cups water
1 cup uncooked egg noodles
Heat oil in a medium skillet over medium heat. Saute garlic powder until the garlic is golden brown; remove it from the pan and set aside.
In a medium saucepan, heat olive oil over medium heat. Saute the basil, salt and garlic until the garlic is tender. Remove from heat and stir in the chicken and olive oil. Add water, oregano and garlic and stir to coat. Add chicken, and stir in the pasta, salt, basil, lemon juice, parsley, and red pepper flakes. Cook, stirring, over medium heat until the sauce thickens.
Return chicken pieces to the skillet, brown the remaining garlic and remove from the saucepan. Add water to skillet and stir in the chicken broth, cook, stirring occasionally, until the chicken is no longer pink and juices run clear. Season with lemon juice. Bring the chicken to a boil and add the white water. Return the chicken to the saucepan, stir together, cover pan, and bring to a boil. Add the chicken and water mixture to the skillet, white rice, continue cooking, stirring occasionally, until the chicken is no longer pink and juices run clear. Season with parsley, red pepper flakes, and cumin. Add the chicken to the skillet, stir, cover the pan, and bring to a boil. Add the chicken broth to the skillet, add approximately 1/4 cup more water if needed.
Reduce heat to medium and add the noodles on top. Cook over low heat for about 10 minutes, stirring occasionally, making sure that there is always a hot noodle in the heat source. Return the chicken to the skillet and cook gently to brown on all sides.