Skillet Chicken Tetrazzini
300kcal
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 pepper
Method
- Melt butter in large skillet over medium-high heat. Cook garlic, onion and mushrooms until golden brown (about 8 min). Transfer to bowl.
- 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.).
- Add chicken, peas, lemon juice, thyme, and onion mixture to skillet and cook until heated through. Season with salt and pepper then serve.