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Chicken Pot Pie Noodle Skillet

INGREDIENTS

* 10 ounces egg noodles

* 2 tablespoons unsalted butter

* 1 sweet onion, diced

* 3 cloves garlic, minced

* 2 teaspoons Italian seasoning

* 1 1/2 cups frozen peas and carrots, thawed

* 2 tablespoons all-purpose flour

* 1 cup chicken broth

* 1 cup heavy cream

* 1 1/2 cups cooked chicken breast, cut into small cubes

* Salt & Pepper to taste

PREPARATION

Cook noodles al dente, according to package directions.

In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.

Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined.

Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain pasta and add to skillet, along with the chicken. Add more salt and pepper to taste and serve up hot. Enjoy!

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