Posted by Rachel Schwartz on 1/24/2020 to
Family
Serves: ~6
Ingredients:
- 1-1/2 cup frozen peas and carrots, thawed
- 1-1/2 cup cooked chicken breast, cubed
- 1 cup heavy cream
- 1 cup low sodium chicken broth
- 10oz egg noodles
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions:
- Cook the egg noodles al dente, according to the package instructions.
- Melt the butter in a large skillet over medium-high heat. Add in the garlic, onion, and peas and carrots. Season with salt and pepper. Cook for 3-4 minutes or until the onions are soft and translucent.
- Stir in the flour until combined.
- Add the chicken broth and heavy cream, bringing the skillet to a boil.
- Reduce heat to a simmer and stir occasionally until the sauce has thickened, around 5 or so minutes.
- Drain the egg noodles and add the noodles and chicken to the skillet. Taste and add more seasoning if necessary.
- Serve hot.
