Chicken and Noodles Recipe

Chicken and Noodles is a 30 minute, one pan dinner with egg noodles, tender chicken, carrots, celery, peas and a simple cream-and-cornstarch sauce. It's easy to customize with whatever you have on hand and makes a cozy, weeknight-friendly meal in a single skillet!

4 Servings

Nutrition (1 serv.) Amount Nutrition (1 serv.) Amount
Calories 379 kcal Sugar 7 g
Carbs 44 g Cholesterol 78 mg
Protein 26 g Sodium 479 mg
Fat 11 g Fiber 5 g
Sugar 7 g
Cholesterol 78 mg
Sodium 479 mg
Fiber 5 g

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

https://www.thereciperebel.com/chicken-and-noodles-recipe/

Ingredients

1 tablespoon oil

2 large carrots, (peeled and chopped)

1 rib celery, (sliced)

½ medium onion, (finely diced)

2 cloves garlic, (minced)

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon dried thyme

¼ teaspoon black pepper

3 cups low sodium chicken broth

2 boneless, skinless chicken breasts, (about 1 lb)

4 cups dried egg noodles, (about 165 grams)

1 cup cream, (any kind)

1 tablespoon corn starch

1 cup frozen peas

Instructions

Step 1

Heat a large skillet over medium-high heat and add the oil.

Step 2

Add the carrots, celery and onion and cook until the onion is translucent.

Step 3

Add the garlic, Italian seasoning, salt, thyme and pepper and cook 1 minute.

Step 4

Add the broth and chicken breasts and bring to a simmer. Cover and reduce heat to medium. Cook for 10-12 minutes until an internal temperature of 165 degrees F is reached.

Step 5

Remove chicken from the pan and shred. Keep warm.

Step 6

Stir egg noodles into the pan and bring back up to a simmer. Cover and cook for 10 minutes or until al dente.

Step 7

Whisk together cream and corn starch, and stir into the noodles with the peas and the shredded chicken.

Step 8

Taste and adjust seasonings before serving.