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Creamy Chicken with Noodles
Comforting chicken and noodles made entirely in one skillet in less than 30 minutes!
- 6 oz 1/2 bag wide egg noodles
- 3 cups chicken stock
- 1 tbsp olive oil
- 1 1/2 cups cooked chicken diced or shredded
- 1 cup sliced carrots*
- 1/2 cup peas*
- Salt to taste
- Pepper to taste
- 1/2 cup cream or milk
- 1/4 cup water
- 2 tbsp flour
*May be omitted or substituted with veggies you prefer
Place noodles in a large skillet (12+ inches). Add stock and olive oil; stir. Add peas and carrots at this point if using and if they are frozen and not already cooked.
Cover and heat over medium heat until noodles are soft, about 10 minutes. Add peas and carrots (if you are using them and they are canned or already cooked) Add the chicken. Stir in cream or milk.
Mix the 1/4 cup water and the 2 tbs flour so there are no lumps. Add gradually to noodle mixture, stirring constantly. Heat to boiling, and simmer for 5 minutes.
Serving: 1serving | Calories: 491kcal | Carbohydrates: 46g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 341mg | Potassium: 582mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5970IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 2mg