In a large plastic zipping bag, combine diced chicken and flour.

Shake until the chicken is evenly coated; discard any remaining flour.

Heat olive oil in a large skillet over medium heat.

Sauté the coated chicken in the oil until golden and no longer pink in the center.

Add minced garlic, sliced red pepper, sliced carrot, sliced celery, broccoli florets, and dried basil to the skillet.

Cook for an additional 2 minutes.

Reduce the heat to low, stir in chicken broth and whipping cream.

Allow the mixture to thicken slightly.

Stir in the cooked egg noodles, heating through.

Season the Creamy Chicken and Vegetable Skillet with Egg Noodles with salt and pepper to taste.