Cook for about 3 minutes until onions are soft and translucent. Stir in flour until combined. Next, pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes. Drain pasta and add to skillet, along with the cooked chicken. Add more salt and pepper to taste and serve up hot!
INGREDIENTS
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt & Pepper to taste
