Tender chicken, egg noodles, and spring vegetables in a light creamy sauce—a comforting, easy weeknight dinner.
# What Goes In:
→ 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 & 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
15 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Cook the egg noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the onion and carrots, sautéing for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle the flour over the vegetables and cook, stirring continuously, for 1 minute to eliminate raw flour taste.
05 - Slowly whisk in the chicken broth and milk to prevent lumping. Add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens.
06 - Add the peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through for approximately 2 minutes.
07 - Gently fold the cooked noodles into the skillet until evenly coated in the sauce. Cook for 1 to 2 minutes more if necessary, then remove from heat.
08 - Sprinkle with fresh parsley if desired and serve warm.
