This skillet dish is amazing. I made it a few times in April alone – the children are as of now worn out on it. Life of a nourishment blogger: no single formula gets rehashed for a considerable length of time, or become fixated on a feast and make it each and every week. Lol.
I don't recall my mother regularly making chicken pot pie. Also, at whatever point another person would serve it to me, it was simply off putting. Most likely in light of the fact that as a child, I detested peas, carrots, and celery. What's more, as much as I love a hull, it wasn't sufficient to sell me.
All things considered, quick forward to adulthood where I love peas and carrots. In addition, egg noodles covered in a rich shower is unadulterated delish.
- 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
Instructions
- Cook noodles al dente, according to package directions.
- In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.
- Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.
- Serve hot and enjoy!
Read more our recipe Low Carb Pizza Casserole #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer
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