Creamy Chicken Dinner (Printable Version)
# What You'll Need:
01 -
10-ounce bag of dry egg noodles.
02 -
3 tablespoons butter (unsalted), divided.
03 -
1 tablespoon olive oil for cooking.
04 -
1 pound chicken breast, skinless and boneless, cut into pieces about ½ inch.
05 -
1 teaspoon Italian herbs, dried.
06 -
1 teaspoon kosher salt, save half for later.
07 -
Medium onion (yellow), diced small.
08 -
2 celery stalks, chopped small.
09 -
Minced garlic from 4 cloves.
10 -
10–12 ounces frozen peas and carrots mix.
11 -
8-ounce can of corn, drained thoroughly.
12 -
2 tablespoons regular all-purpose flour.
13 -
2 cups chicken stock with reduced salt.
14 -
1 cup heavy cream for richness.
15 -
1 teaspoon dried parsley flakes.
16 -
½ teaspoon ground black pepper.
17 -
½ teaspoon thyme, dried.
18 -
¼ teaspoon powdered onion.
19 -
¼ teaspoon powdered garlic.
20 -
¼ teaspoon paprika for flavor.
21 -
⅛ teaspoon ground nutmeg for depth.
# Preparation Steps:
01 -
Cook the egg noodles in salted water as directed on the package. Drain, then toss with olive oil so they don't stick together.
02 -
In a pan over medium heat, combine 1 tablespoon each of butter and oil. Sauté the chicken with Italian spices and half the salt until browned (about 4–5 minutes). Set aside on a plate.
03 -
Using the same pan, melt the remaining 2 tablespoons of butter. Cook celery and onion for 3–5 minutes. Add garlic and stir for 30 seconds, then mix in the frozen veggies.
04 -
Coat the vegetables with flour. Gradually add broth and heavy cream while stirring. Sprinkle in the spices, bring it to a boil, then let it gently cook for 5 minutes until the mixture thickens.
05 -
Add the chicken and noodles back into the sauce. Stir everything until evenly coated and hot. Sprinkle with black pepper before serving.
# Additional Tips:
01 -
You can adjust portion sizes to match your needs.
02 -
A great combo of creamy sauce with noodles and veggies.
03 -
You'll know the sauce is ready when it clings to a spoon.