I can’t wait to share this dish with you! It’s down-home cooking at its best, with quick and simple prep and cleanup. With this recipe, you can have supper on the table in under 30 minutes! This dish has everything you love about chicken pot pie: onions, garlic, vegetables, chicken, and a creamy sauce.
I can’t wait to share this dish with you! It’s down-home cooking at its best, with quick and simple prep and cleanup. With this recipe, you can have supper on the table in under 30 minutes!
This is everything you love about chicken pot pie, but with noodles! It has onions, garlic, vegetables, chicken, and a creamy sauce. Seasoned chicken and egg noodles make this dish very delectable. What’s the best part? It’s everything done in one skillet and comes together quickly.
To begin this quick evening supper, prepare the noodles al dente according to package recommendations. Then, in a large skillet over medium-high heat, melt the butter. Combine the onion, garlic, Italian seasoning, peas, and carrots in a mixing bowl. Season with salt and pepper to taste.
Cook for 3 minutes, or until the onions are tender and transparent. Stir in the flour until well mixed. Bring the chicken stock and heavy cream to a boil next. Reduce to a low heat. 5 minutes, stirring occasionally, until thickened. Drain the pasta and add it to the skillet with the cooked chicken. Season with salt and pepper to taste, and serve immediately!
INGREDIENTS
10 oz. egg noodles
2 tbsp unsweetened butter
1 sweet onion, chopped 3 garlic cloves, minced
2 tsp. Italian seasoning
1 1/2 cups thawed frozen peas and carrots
2 tbsp. all-purpose flour
1 cup chicken stock
1 quart thick cream
1 1/2 cups cooked chicken breast, cubed
Season with salt and pepper to taste.
PREPARATION
Cook the noodles until they are al dente, as directed on the packet.
Melt butter in a large skillet over medium-high heat. Combine the onion, garlic, Italian seasoning, peas, and carrots in a mixing bowl. Season with salt and pepper to taste.
Cook for 3 minutes, or until the onions are tender and transparent. Stir in the flour until well mixed.
Bring the chicken stock and heavy cream to a boil. Reduce to a low heat. 5 minutes, stirring occasionally, until thickened.
Drain the noodles and put it to the skillet with the chicken. Season with salt and pepper to taste, and serve immediately. Enjoy!
