Tender chicken, egg noodles, and spring vegetables tossed in a light creamy sauce. An easy, comforting weeknight dinner for four.
# Ingredient List:
→ Poultry
01 - 2 cups cooked shredded chicken, rotisserie or poached
→ Pasta
02 - 8 oz wide egg noodles
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots, approximately 2 medium carrots
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce and Seasonings
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt, or to taste
15 - 2 tablespoons fresh parsley, chopped, optional
# Steps:
01 - Cook egg noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add onion and carrots, sautéing for 4 to 5 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour evenly over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
05 - Slowly whisk in chicken broth and milk, then add thyme, salt, and pepper. Bring to a gentle simmer, stirring frequently for 3 to 4 minutes until sauce thickens.
06 - Add peas, shredded chicken, and Parmesan cheese, stirring until combined and heated through, approximately 2 minutes.
07 - Gently fold cooked noodles into the skillet until evenly coated with sauce. Cook 1 to 2 minutes longer if necessary, then remove from heat.
08 - Garnish with fresh parsley if desired and serve immediately while hot.
