Chicken Pot Pie Noodle Skillet

Chicken Pot Pie Noodle Skillet

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, cut into small cubes
• Salt & Pepper to taste

Preparation:

1. Cook the egg noodles al dente according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, Italian seasoning, thawed peas, and carrots. Season with salt and pepper. Cook for about 3 minutes until the onions are soft and translucent.
3. Stir in the all-purpose flour until combined with the vegetables.
4. Pour in the chicken broth and heavy cream, then bring the mixture to a boil. Reduce the heat to simmer and stir occasionally until the sauce thickens, about 5 minutes.
5. Add the cooked egg noodles and cubed chicken breast to the skillet, stirring until everything is well combined and heated through.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve the chicken pot pie noodle skillet hot, and enjoy your comforting and delicious meal!

This recipe is perfect for a quick and satisfying dinner that combines the flavors of classic chicken pot pie with the convenience of noodles.