Summary
| Yield | |
|---|---|
| Source | Firlotte |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
2 tablespoon
unsalted butter 2 clove
garlic (minced) 1
onion (medium, chopped fine) 10 ounce
cremini mushrooms ( sliced thin) 2 cup
chicken broth (low sodium ) 1 cup
cream (half-and-half) 4 cup
egg noodles 3 cup
Chicken (1 rotisserie chicken, skin removed, meat shredded (about 3 cups)) 1 cup
frozen peas 1 tablespoon
lemon juice 1 teaspoon
fresh thyme (minced) 1 dash
sea salt 1 dash
ground pepperInstructions
1. Melt butter in large skillet over medium-high heat. Cook garlic, onion and mushrooms until golden brown (about 8 min). Transfer to bowl.
2. Bring broth, half-and-half, and noodles to boil in empty pan. Reduce heat to medium-low and simmer, covered, until noodles are tender and liquid is slightly thickened (8-10 min.).
3. Add chicken, peas, lemon juice, thyme, and onion mixture to skillet and cook until heated through. Season with salt and pepper then serve.
Easy and tasty dish, just pick up a rotisserie chicken from the grocery store on the way home. Leftover turkey can be substituted for the chicken. Substitute half the peas for small broccoli florets.
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