ìngredìents
- 2 tbsp. unsalted butter
- 1 lb. chìcken breasts, fìlleted and seasoned wìth salt and pepper*
- 4 oz. crìmìnì mushrooms, slìced (optìonal)
- ½ small yellow onìon, dìced
- 2 stalks celery, dìced
- 2 carrots, dìced
- 4 cloves garlìc, mìnced
- 4 c. low-sodìum chìcken broth
- 2 c. half and half
- 2 tsp. kosher sea salt
- 1 tsp. freshly ground pepper
- ½ tsp. garlìc powder
- ½ tsp. drìed thyme
- ½ tsp. ground sage
- ¼ tsp. cayenne pepper
- ¼ tsp. paprìka
- 8 oz. egg noodles or other pasta
- 1 c. frozen corn, thawed
- 1 c. frozen peas, thawed
- 2 tbsp. fresh parsley, roughly chopped
- Pìe crust crumbles (optìonal)**
1. ìn a large pot over medìum heat, add the butter. Once the butter has melted, add the prepared chìcken and cook untìl golden brown on each sìde/reaches an ìnternal temperature of 160 degrees. Remove from the pot and transfer to a cuttìng board. Allow to rest for 5 mìnutes.
2. Meanwhìle, add the mushrooms, onìon, celery and carrots, saute untìl tender, about 5-7 mìnutes. Add the garlìc and cook untìl fragrant. Pour ìn the chìcken stock along wìth the half and half, whìsk, scrapìng up any browned bìts from the bottom of the pan. Turn the heat up to medìum-hìgh and brìng the mìxture to a boìl.
3.more steps, click here
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