Ingredients

The following ingredients have 7 Servings
  • 2 tbsp unsalted butter
  • 1 lb chicken breasts (filleted and seasoned with salt and pepper*)
  • 4 oz crimini mushrooms (sliced, optional)
  • 1/2 small yellow onion (diced)
  • 2 stalks celery (diced)
  • 2 carrots (diced)
  • 4 cloves garlic (minced)
  • 4 cup low-sodium chicken broth
  • 2 cup half and half
  • 2 tsp kosher sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 8 oz egg noodles (OR other pasta)
  • 1 cup frozen corn (thawed)
  • 1 cup frozen peas (thawed)
  • 2 tbsp fresh parsley (roughly chopped)
  • pie crust crumbles (optional**)

Instruction

  • In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees.
  • Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
  • Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
  • Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
  • Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika.
  • When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley.
  • Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.