Creamy Chicken Noodles (Print Version)
# Ingredients:
→ Pasta
01 -
10 oz of egg noodles
→ Main Ingredients
02 -
2 tbsp of butter, not salted
03 -
1 sweet onion, medium size, chopped into small pieces
04 -
2 garlic cloves, finely chopped
05 -
1 and a half cups of peas and carrots, frozen but thawed before using
06 -
1 and a half cups of cooked chicken breast, diced into bite-sized cubes
→ Creamy Sauce
07 -
2 tbsp of white flour
08 -
1 cup of chicken stock with low sodium
09 -
1 cup of heavy whipping cream
10 -
1/2 tsp of kosher salt
11 -
1/4 tsp of ground black pepper
# Instructions:
01 -
Boil the egg noodles according to the packet instructions until they’re slightly firm, or al dente.
02 -
Heat up some butter in a big skillet on medium-high heat. Throw in onions, garlic, peas, and carrots. Sprinkle on some salt and pepper. Stir it up and cook for about three minutes until the onions are soft.
03 -
Mix the flour into the veggie mixture. Slowly add chicken broth and heavy cream. Let it come to a boil, then drop the heat to a low simmer. Cook it for about five minutes until it thickens up.
04 -
Toss the cooked noodles and chicken cubes into the skillet. Taste it and add more salt and pepper if you’d like. Serve it warm!
# Notes:
01 -
A fantastic way to utilize any leftover chicken you might have.
02 -
Feel free to replace the veggies with anything you enjoy!