Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch cubes
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, diced into small rounds
  • 2 celery stalks, sliced thin
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp fresh thyme, minced
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Melt 1 tablespoon of butter in the skillet over medium high heat and add the 1.5 lb chicken cubes. Don't move them for 2 minutes to get a golden crust.
  2. Take the chicken out of the pan once it's browned (it doesn't need to be fully cooked through yet).
  3. Add the remaining butter, onion, carrots, and celery to the same pan. Cook 5 minutes until the onion is translucent.
  4. Stir in the 3 cloves of minced garlic and 1 tsp fresh thyme. Cook 1 minute until fragrant.
  5. Sprinkle the 1/4 cup flour over the vegetables and stir constantly. Cook 1 minute to toast the flour.
  6. Pour in the 1/2 cup white wine, scraping the bottom of the skillet with your spoon. This lifts the flavor from the seared chicken bits.
  7. Slowly whisk in the 2 cups chicken broth and 1 cup heavy cream. Simmer until the sauce thickens slightly.
  8. While the sauce simmers, boil the 12 oz egg noodles in a separate pot of salted water for 2 minutes less than the package directions.
  9. Add the par cooked noodles, the seared chicken, and the 1 cup frozen peas into the skillet.
  10. Let everything bubble together for 3 minutes until the sauce is velvety and the noodles are tender.