Creamy Chicken Noodles (Print Version)
# Ingredients:
01 -
10 ounces of dried egg noodles, packaged.
02 -
3 Tbsp of butter, unsalted, divided.
03 -
1 Tbsp of olive oil.
04 -
1 pound of chicken breasts (boneless and skinless), cut into ½-inch chunks.
05 -
1 teaspoon of Italian herbs, dried.
06 -
1 teaspoon kosher salt, split between uses.
07 -
1 medium yellow onion, finely chopped.
08 -
2 celery stalks, chopped small.
09 -
4 garlic cloves, chopped finely.
10 -
A 10-12 ounce bag of peas and carrots from the freezer.
11 -
An 8-ounce can of drained whole kernel corn.
12 -
2 Tbsp of all-purpose flour.
13 -
2 cups of chicken broth with less sodium.
14 -
1 cup of heavy cream.
15 -
1 teaspoon of parsley, dried.
16 -
½ teaspoon of ground black pepper.
17 -
½ teaspoon of dried thyme leaves.
18 -
¼ teaspoon onion powder.
19 -
¼ teaspoon garlic powder.
20 -
¼ teaspoon paprika.
21 -
⅛ teaspoon of nutmeg, ground.
# Instructions:
01 -
Cook the noodles in salty water following the package. Drain once done and toss with oil so they don’t clump together.
02 -
In a pan over medium heat, melt 1 Tbsp of the butter and add oil. Toss in the chicken, a pinch of salt, and Italian seasoning. Cook for 4-5 minutes until golden, then set aside.
03 -
Use the same pan, adding 2 Tbsp of butter. Cook the onion and celery for 3-5 minutes, then toss in the garlic and stir for 30 seconds. Mix in the frozen veggies.
04 -
Sprinkle flour over the veggies while they cook. Gradually add the broth and cream while stirring. Mix in all the spices, let it reach a boil, and reduce to a simmer for about 5 minutes until the sauce thickens.
05 -
Turn off the heat, add the cooked chicken and noodles, and stir everything together. Enjoy it warm with a sprinkle of black pepper!
# Notes:
01 -
You can adjust the portions based on how many servings you’d like.
02 -
It’s a delicious blend of pasta and pot pie tastes!
03 -
The sauce’s perfect when it lightly coats a spoon.