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1. Cook the Noodles
• Bring a large pot of salted water to a boil. Add the egg noodles and cook them al dente according to the package instructions. Once cooked, drain and set aside.
2. Sauté Vegetables
• In a large skillet, melt the butter over medium-high heat. Add the diced onion, minced garlic, Italian seasoning, peas, and carrots. Season with salt and pepper to taste.
• Cook for about 3 minutes, or until the onions are soft and translucent.
3. Make the Sauce
• Sprinkle the flour over the sautéed vegetables and stir until well combined. This will help thicken the sauce.
• Gradually pour in the chicken broth and heavy cream, stirring constantly. Bring the mixture to a boil, then reduce the heat to a simmer.
• Continue to stir occasionally as the sauce thickens, about 5 minutes.
4. Combine and Serve
• Add the drained noodles and cooked chicken to the skillet. Toss everything together until the noodles and chicken are evenly coated with the sauce and heated through.
• Taste and adjust seasoning with additional salt and pepper, if needed.
• Serve hot directly from the skillet.
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