Ingredients:
– 1 1/2 cups cooked chicken breast, cubed
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 1/2 cups thawed frozen peas and carrots
– 2 tablespoons all-purpose flour
– 1 cup chicken broth
– 2 teaspoons Italian seasoning
– 1 cup heavy cream
– 10 ounces egg noodles
– Salt and pepper to taste
Instructions:
1. Cook the egg noodles following package instructions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter.
3. Add diced onions and minced garlic, sauté until onions turn translucent.
4. Stir in Italian seasoning and the thawed peas and carrots. Cook for a few minutes.
5. Sprinkle all-purpose flour over the vegetables, mixing well to create a roux.
6. Pour in chicken broth and heavy cream, stirring continuously until the sauce thickens.
7. Add the cooked chicken breast cubes to the skillet, mixing to combine.
8. Season with salt and pepper to taste.
9. Finally, add the cooked egg noodles to the skillet, tossing everything together until well coated.
10. Serve hot and savor the delightful flavors of your Chicken Pot Pie Noodle Skillet!