Creamy Chicken Pot Fusion (Print Version)
# Ingredients:
01 -
1 package (10 oz) dried egg noodles.
02 -
3 tablespoons butter (unsalted), separated.
03 -
1 tablespoon olive oil.
04 -
1 pound chicken breasts, no skin or bones, cut into small ½" chunks.
05 -
1 teaspoon Italian seasoning (dried).
06 -
1 teaspoon kosher salt, split.
07 -
1 diced yellow onion (medium).
08 -
2 diced celery stalks.
09 -
4 minced garlic cloves.
10 -
A bag (10 to 12 oz) frozen carrots and peas mix.
11 -
1 small can (8 oz) of drained whole kernel corn.
12 -
2 tablespoons all-purpose flour.
13 -
2 cups chicken broth (low sodium).
14 -
1 cup heavy cream for whipping.
15 -
1 teaspoon parsley (dried).
16 -
½ teaspoon ground black pepper.
17 -
½ teaspoon thyme (dried).
18 -
¼ teaspoon garlic powder.
19 -
¼ teaspoon onion powder.
20 -
¼ teaspoon paprika.
21 -
⅛ teaspoon nutmeg (ground).
# Instructions:
01 -
Cook the noodles in salty water following package directions. Once done, drain them and coat lightly with olive oil to stop them from sticking.
02 -
Melt 1 tablespoon of butter and oil together over medium heat. Cook chicken with salt and Italian seasoning, stirring occasionally, until browned (about 4-5 minutes). Move it to a plate once cooked.
03 -
In the same pan, add the remaining butter and let it melt. Sauté celery and onion for 3-5 minutes. Toss in the garlic and stir for about 30 seconds. Then mix in the frozen vegetables.
04 -
Sprinkle flour over the veggies. Stir well, then slowly pour in broth and cream while mixing. Add spices, let it come to a boil, then reduce heat and simmer for 5 minutes until thickened.
05 -
Mix the cooked noodles and chicken into your sauce. Stir until everything is blended well. Serve warm with extra black pepper if you'd like.
# Notes:
01 -
You can adjust portions based on how much you need.
02 -
A comforting mix of pasta and pot pie tastes.
03 -
When the sauce sticks to the back of your spoon, it’s ready!