Ingredients:
10 ounces egg noodles
2 tablespoons unsalted butter
1 sweet onion, diced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups frozen peas and carrots, thawed
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes
Salt & Pepper to taste
Effortless Cooking in a Flash
Noodle Prep:
Cook the egg noodles al dente following package instructions.
Sauté Veggies:
In a large skillet, melt the butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots, seasoning with salt and pepper. Cook until the onions become translucent, approximately 3 minutes.
Build the Sauce:
Blend in flour until well combined. Subsequently, pour in the chicken broth and heavy cream, bringing it to a boil before reducing to a simmer. Continue to stir intermittently until the mixture thickens, roughly 5 minutes.
Combine and Serve:
Integrate the drained pasta and cooked chicken into the skillet, seasoning further with salt and pepper as desired. Serve hot and savor every bite!
This one-skillet chicken pot pie noodles dish promises a heartwarming, hassle-free dinner, balancing a rich, creamy profile with the home-cooked essence of a classic meal. Enjoy effortlessly delightful dining!
