Ingredients: 2 tablespoons olive oil, 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces, Salt and pepper to taste, 1 small onion, diced, 2 cloves garlic, minced, 1 cup sliced carrots, 1 cup frozen peas, 1/2 cup frozen corn, 1/2 cup diced celery, 3 tablespoons all-purpose flour, 2 cups chicken broth, 1 cup milk, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon paprika, 8 oz egg noodles, 1/2 cup grated Parmesan cheese, 1 cup shredded cheddar cheese
Directions: 1. Start by heating the olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with some salt and pepper. Sauté the chicken in the skillet until it’s beautifully browned and cooked through, which should take about 5 to 7 minutes. Once done, take the chicken out of the skillet and set it aside. 2. In that same pan, toss in the diced onion, minced garlic, sliced carrots, and diced celery. Let these veggies cook until they’ve softened, about 5 minutes. Pop in the frozen peas and corn and give it about 2 to 3 more minutes of cooking time. 3. Now, sprinkle flour over the veggies and give everything a good stir to ensure they’re all coated. Slowly pour in the chicken broth while constantly stirring to avoid lumps. Pour in the milk along with the thyme, parsley, and paprika. Let the mix simmer until the sauce is thicker, which should take another 5 to 7 minutes. 4. Pack the golden chunks of chicken back into the skillet, combining it all nicely. 5. While the sauce is bubbling away, prepare the egg noodles following the package instructions until they’re just right. Drain them and keep them on hand. 6. Mix the noodles into the skillet, ensuring that everything is generously coated with the creamy sauce. Finish by sprinkling Parmesan and cheddar cheese on top. 7. Cover the skillet and keep it on low heat for about 5 minutes, letting the cheese melt effortlessly. 8. Optionally, you can sprinkle some fresh herbs on top before serving up this deliciousness while it’s nice and hot. Enjoy your meal!
