Ingredients:
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 chopped onion
- 3 cloves minced garlic
- 2 teaspoons Italian seasoning
- 1.5 cups thawed frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1.5 cups chopped cooked chicken breast
- Salt and pepper to taste
Preparation:
Cook egg noodles according to package instructions until al dente. In a large skillet, melt butter over medium-high heat. Add onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper. Cook for 3 minutes until onions are translucent. Stir in flour until well combined. Pour in chicken stock and heavy cream, bringing to a simmer. Reduce heat and cook for 5 minutes, stirring occasionally, until thickened. Drain noodles and add to the skillet along with chopped chicken. Toss to combine and season with additional salt and pepper if needed. Serve hot and enjoy this creamy, comforting one-pan meal!
