 | I am loving the one pot trend for cooking pasta and sauce all together, how was this not discovered sooner? So I was happy to try it in a pasta dish that wasn't so pasta-esque. I adore the frozen egg noodles, they cook up just as well as homemade and are a heck of a lot easier to prepare. A complete meal was ready in under thirty minutes. Feel free to use frozen or fresh carrots, it really doesn't matter. This recipe was inspired by Baked at Midnite. |
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
3 cups chicken broth
1 bag frozen egg noodles
1 cup sliced carrots
1 cup peas
¼ cup water
2 tablespoons flour
½ cup cream
Heat the oil in a large skillet with a lid over medium heat. Add the chicken and sauté until no longer pink, about 3 minutes. Add the broth and bring to a boil. Add the noodles, carrots and peas; bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. Whisk together the water and flour, stir into the skillet slowly, then stir in the cream. Bring to a boil and simmer for 5 minutes more. Salt and pepper to taste, serve.
| Pin It Now! |
1 comment:
Yummm...loved it!
Post a Comment