Noodle Skillet (Print Version)
# Ingredients:
01 -
10 ounces egg noodles.
02 -
2 tablespoons unsalted butter.
03 -
1 medium sweet onion, diced.
04 -
2 cloves garlic, minced.
05 -
1 1/2 cups frozen peas and carrots, thawed.
06 -
1/2 teaspoon kosher salt.
07 -
1/4 teaspoon black pepper.
08 -
2 tablespoons all-purpose flour.
09 -
1 cup low-sodium chicken broth.
10 -
1 cup heavy cream.
11 -
1 1/2 cups cooked chicken breast, cut into small cubes.
# Instructions:
01 -
Cook the egg noodles al dente according to package directions. Drain and set aside.
02 -
In a large skillet, melt the butter over medium-high heat. Stir in the diced onion, minced garlic, and thawed peas and carrots. Season with kosher salt and black pepper. Cook for about 3 minutes until the onions are soft and translucent.
03 -
Stir in the all-purpose flour until combined with the vegetables and butter.
04 -
Pour in the chicken broth and heavy cream; bring the mixture to a boil, then reduce to a simmer. Stir occasionally until the sauce thickens, about 5 minutes.
05 -
Add the drained pasta and cooked chicken to the skillet. Stir to combine and heat through.
06 -
Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot and enjoy!.
# Notes:
01 -
Chicken Pot Pie Noodle Skillet combines the comforting flavors of chicken pot pie with the convenience of a one-pan noodle dish. This hearty and creamy meal is perfect for a quick and satisfying dinner.