Creamy Chicken and Noodles

• servings: 5 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Boneless Skinless Chicken Breasts (diced)

2 teaspoons Olive Oil

1 cup Celery (finely diced)

1 cup Carrots (finely diced)

½ Yellow Onion (diced)

1/3 cup All-Purpose Flour

5 tablespoons Butter

1 teaspoon Chicken Boullion Powder

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

Salt and Black Pepper (to taste)

1 teaspoon Seasoned Salt

5 cups Egg Noodles

2 cups Chicken Broth

½ cup Heavy Whipping Cream

Directions

Cook the egg noodles according to the package instructions. While the pasta is cooking, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add in the diced chicken and season with seasoned salt, onion powder, and garlic powder. Cook for 6-7 minutes, or until the chicken is fully cooked. Remove the chicken from the skillet and set aside.

Reduce the heat to low and add the butter and 1 teaspoon of olive oil to the skillet. Once the butter is melted, add in the onions, carrots, and celery. Sauté the vegetables over low heat until they are soft and fragrant.

Sprinkle the flour over the vegetables and stir well to combine. Cook the flour mixture (roux), stirring constantly, for 2-3 minutes.

Slowly pour in the chicken broth while whisking to combine. Bring the mixture to a simmer as it thickens. Season with chicken bouillon powder, salt, and black pepper. Once the sauce reaches your desired thickness, turn off the heat and stir in the heavy whipping cream until fully incorporated.

Add the drained egg noodles and cooked chicken back into the skillet. Stir everything together until well combined. Serve and enjoy!

Nutrition

• Calories: 404 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.1 g
• Cholesterol: 90 mg
• Sodium: 1023 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 18 g