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 thawed frozen carrots and peas
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cubed
Salt and pepper to taste
Instructions:
Noodles should be cooked al dente as directed on the box.
Melt butter in a big skillet over a medium-high heat.. Add onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper.
Cook for about 3 minutes until onions are soft. Stir in flour until combined.
Pour in chicken broth and heavy cream .After bringing to a boil, lower heat to a simmer. After about five minutes, stir periodically until thickened.
Drain pasta and add to the skillet along with the chicken. Adjust seasoning with salt and pepper.
Serve hot and enjoy!