Pot Pie Chicken Pasta (Print Version)
# Ingredients:
01 -
Pack of 10 oz dried egg noodles.
02 -
3 tbsp of unsalted butter, keep 2 tbsp apart.
03 -
1 tbsp regular olive oil.
04 -
1 lb uncooked chicken breasts, boneless and skinless, chopped into half-inch chunks.
05 -
1 tsp Italian dried herb blend.
06 -
1 tsp kosher coarse salt, use part of it for seasoning.
07 -
1 medium-sized yellow onion, finely chopped.
08 -
2 celery stalks, chopped up small.
09 -
4 garlic cloves, minced into small pieces.
10 -
A 10-12 oz frozen bag of peas and carrots.
11 -
An 8 oz can of drained sweet corn.
12 -
2 tbsp all-purpose flour.
13 -
2 cups chicken broth with reduced sodium.
14 -
1 cup heavy cream for whipping.
15 -
1 tsp parsley in its dried form.
16 -
Half a tsp of ground black pepper.
17 -
Half a tsp dried thyme.
18 -
Quarter tsp onion powder.
19 -
Quarter tsp garlic powder.
20 -
Quarter tsp paprika powder.
21 -
Eighth tsp ground nutmeg.
# Instructions:
01 -
Cook egg noodles in salty water the way the package says. Drain them, then stir in olive oil so they don’t clump together.
02 -
Melt a tablespoon of butter with some olive oil over medium heat. Toss in the chicken with seasoning and salt, then cook for about 4-5 minutes until it’s golden. Move it onto a plate.
03 -
Use the same pan to melt 2 tbsp butter. Sauté the onion and celery for 3-5 minutes. Add garlic, cook briefly for 30 seconds, then stir in the frozen veggies.
04 -
Sprinkle flour over the veggies and mix it in. Slowly stir in broth plus cream until combined. Throw in seasonings, boil it briefly, and then simmer for 5 minutes to thicken it up.
05 -
Add the cooked chicken and noodles back into the sauce. Give it a good stir, then serve hot with a pinch of black pepper.
# Notes:
01 -
Adjust portions to fit how many you’re serving.
02 -
Blends familiar flavors from creamy pasta to chicken pot pie.
03 -
You’ll know the sauce is ready when it sticks to the back of a spoon.