Chicken Pot Pie Noodle Skillet

Serves 6-8

Prep Time: 15 minutes

Cook Time: 10 minutes

Creamy Chicken and Vegetable Pasta

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, diced
• Salt and pepper to taste

Preparation:

1. Cook the egg noodles until they reach an al dente consistency, following the instructions on the package. Drain and set them aside.
2. In a large skillet, melt the unsalted butter over medium-high heat. Stir in the diced sweet onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and pepper according to your preference.
3. Sauté the vegetables for approximately 3 minutes until the onions become soft and translucent. Incorporate the all-purpose flour into the mixture until it’s well blended.
4. Add the chicken broth and heavy cream to the skillet, then bring the mixture to a boil. Reduce the heat to a simmer and stir occasionally until it thickens, which usually takes about 5 minutes.
5. Drain the cooked egg noodles and add them to the skillet, along with the diced chicken. Adjust the seasoning with more salt and pepper if necessary.
6. Serve your Creamy Chicken and Vegetable Pasta while it’s still hot and enjoy!