5/5
(1 Votes)
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1 pound boneless, skinless chicken breast
- 1 1/4 teaspoons salt
- 1/4 teaspoon paprika
- 1 cup frozen peas, defrosted and drained
- 3 tablespoons flour
- 1 1/2 cups half-and-half
- 1/4 cup grated Parmesan
- 4 ounces medium egg noodles
Preparation
Step 1
1. Melt butter and olive oil in a large skillet set over medium-high heat. Add the shallots, chicken, salt, pepper, and paprika. Cook until chicken strips are cooked through, about 6 minutes, stirring frequently. Add the defrosted peas and cook for 1 minute more, stirring frequently.
2. Sprinkle the flour over the mixture and cook for about 1 minute, stirring and cook for about 1 minute, stirring continuously. Add the half-and-half. Bring the mixture to a boil, then reduce the heat to low. Cook for 1 minute more, stirring frequently.
3. Remove the skillet from the heat. Add the Parmesan and mix thoroughly. Spoon sauce over the cooked noodles. Serve hot.