chicken pot pie noodle skillet

RECIPE :

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

INSTRUCTIONS:

1. Cook the noodles until they are al dente, following the instructions on the package.
2. In a large skillet, melt the butter over medium-high heat. Add the onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
3. Cook for approximately 3 minutes or until the onions become soft and translucent. Stir in the flour until well combined.
4. Pour in the chicken broth and heavy cream, bringing the mixture to a boil. Reduce the heat to a simmer, stirring occasionally until the mixture thickens, which takes about 5 minutes.
5. Drain the pasta and add it to the skillet along with the chicken. Adjust the seasoning with more salt and pepper to taste. Serve the dish hot and enjoy!