10 ounces of egg noodles
2 tablespoons of butter without salt
1 chopped onion
3 pieces of minced garlic
2 teaspoons of a mix of herbs commonly used in Italian cuisine.
1 and a half cups of frozen peas and carrots, defrosted.
2 tablespoons of regular flour
1 cup of chicken stock
1 cup of thick cream
1 and a half cups of cooked chicken breast, cut into small pieces.
Add salt and pepper according to your preference.
Getting ready
Cook the noodles until they are firm but not hard, following the instructions on the package.
In a big frying pan, melt butter on medium-high heat. Add chopped onion, minced garlic, Italian herbs, peas, and carrots. Add salt and pepper to taste.
Cook for around 3 minutes until the onions are tender and see-through. Mix the flour until it is well combined.
Add chicken broth and heavy cream to the pot and heat until it starts boiling. Lower the heat. Stir from time to time until it thickens, which should take around 5 minutes.
Strain the pasta and put it in the pan with the chicken. Sprinkle more salt and pepper to your liking and serve while hot. Have fun!
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