Chicken Pot Pie Noodle Skillet


    10 ounces egg noodles
    2 tablespoons unsalted butter
    1 medium sweet onion, diced
    2 cloves garlic, minced
    1 1/2 cups frozen peas and carrots, thawed
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    2 tablespoons all-purpose flour
    1 cup low-sodium chicken broth
    1 cup heavy cream
    1 1/2 cups cooked chicken breast, cut into small cubes


Cook noodles hard, in line with package directions.

in an exceedingly massive cooking pan, soften the butter over medium-high heat. Stir within the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for regarding three minutes till onions square measure soft and clear. Stir within the flour till combined.

Pour within the chicken stock and serious cream; arouse a boil. scale back to a simmer. Stir sometimes till thickened, regarding five minutes.

Drain the food and boost the cooking pan, in conjunction with the chicken. style and season with barely a lot of salt and pepper, if necessary.

Serve hot and enjoy!


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