Directions
- 1Melt two tablespoons unsalted butter over medium-high heat in a nonstick skillet.
- 2Stir in one diced sweet onion, two cloves garlic, and 1 ½ cups of thawed peas and carrots.
- 3Season with some salt and pepper and cook for about three minutes until onions have softened.
- 4Stir in two tablespoons of flour until it's cooked off.
- 5Pour in one cup low sodium chicken broth and one cup of heavy cream.
- 6Bring to a boil, then reduce to a simmer and stir occasionally for about five minutes until thickened.
- 7Add in ten ounces of cooked egg noodles along with 1 ½ cups of cooked diced chicken breast.
- 8Taste and adjust with more salt and pepper if necessary.
Ingredients
- 2 tablespoons unsalted butter
- 1 diced sweet onion
- 2 garlic cloves
- 1.5 cups thawed peas and carrots
- 0 salt
- 0 pepper
- 2 tablespoons flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 10 ounces cooked egg noodles
- 1.5 cups cooked diced chicken breast
Equipment
nonstick skillet
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