Ingredients
- Ingredients:
- CREAMY CHICKEN AND NOODLES
- 1, 2015 2015 By Mandy
- a homemade version of what we enjoyed back then. We may have “grown up” and gotten married, bought a house or two, and have full-time jobs, but we still love watching movies together while we eat a late dinner. Maybe Tuesdays aren’t so bad after all…
- Creamy Chicken and Noodles - Kitchen Joy
- than anything from a can!
- Creamy Chicken and Noodles - Kitchen Joy
- Creamy Chicken and Noodles
- 45 Time: 45 minutes
- 4 Serves 4
- Creamy Chicken and Noodles
- For the Sauce:
- 1/2 1/2 1/2 cup butter
- 1 1 1 medium onion, finely chopped (about 1 cup)
- 1/3 1/3 1/3 cup flour
- 2 2 2 cloves fresh garlic, minced
- 4 4 4 cups low-sodium chicken stock
- 1 1 1 teaspoon chicken bouillon paste or 1 chicken bouillon cube
- 1/2 1/2 1/2 cup whole milk
- 1/2 1/2 1/2 teaspoon oregano
- 1/2 1/2 1/2 teaspoon parsley
- 1/4 1/4 1/4 teaspoon thyme
- to salt and black pepper, to taste
- 16 16 16 ounces broad noodle pasta, cooked and drained (egg noodles are great)
- 2 2 2 tablespoons olive oil
- 3-4 3-4 3-4 boneless skinless chicken breasts, cut into pieces and then cooked
Preparation
Step 1
Bring a large pot of water to a boil for the pasta.
In a large saute pan, heat the olive oil over medium heat. Pat chicken pieces dry with paper towel and add to hot pan. Season with salt and pepper and cook until golden on all sides. Remove from heat and cover to keep warm.
While the chicken is cooking, make the sauce: In a large saucepan or skillet, melt the butter over medium heat. Add chopped onion and cook until soft and translucent. Add garlic and cook a minute longer. Sprinkle in the flour and cook, stirring constantly, until flour has cooked but is not quite browned.
Slowly pour in the chicken stock, stirring constantly until mixture is smooth. Add bouillon paste and continue stirring. Stir in milk and bring to a simmer.
Add oregano, parsley, and thyme. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
Reduce heat to medium-low and continue simmering until sauce has reduced a bit and has thickened slightly. Add the cooked chicken to the sauce and continue simmering until chicken is heated through. Meanwhile, cook the pasta.
Drain pasta and divide among serving plates. Top with chicken and sauce.
Serve immediately.
Tip: If the sauce thickens more than you would like, just drizzle in a little bit of the pasta cooking water until your desired consistency is reached.