1 lb seasoned chicken breast, filleted and seasoned with salt and pepper
4 oz crimini mushrooms, sliced optional
1/2 small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 colves garlic, minced AND 2 TBS fresh minced parsley
4 cups low sodium chicken broth
2 cups half and half
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp paprika
8 oz gf noodle
1 cup frozen peas AND 1 cup frozen corn, thawed
Instructions
In a large pot over medium heat, add the butter.
Once the butter has melted, add the prepared
chicken and cook until golden brown on each side.
Remove and transfer to cutting board to rest 5
minutes.
Meanwhile, add the mushrooms, onion, celery and
carrots. Saute until tender about 5 - 7
minutes. Add the garlic and cook until
fragrant. Pour in the chicken stock along with
the half and half, whisk, scraping up any
browned bits from the bottom of the pant. Turn
the heat up to medium high and bring the
mixture to a boil.
Cut the chicken into small bite sized chinks
and return it to the pot. Add the salt,
pepper, garlic powder, thyme, sage, cayenne and
paprika. When the mixture begins to boil, add
the pasta and reduce heat to medium. Cook for
10 - 15 minutes, then add the corn, peas and
parsley Cook until the pasta is tender and the
sauce is thick, about 6 - 8 minutes. Sauce
will thicken as it cools.
Originally Submitted
8/5/2018
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