Servings: 6

Total Time: 25 minutes

Cookware:

Larder & Vine Enameled Cast Iron 10.25-inch Skillet

Ingredients:

• 10 ounces egg noodles

• 2 tablespoons unsalted butter

• 1 medium sweet onion, diced

• 2 cloves garlic, minced

• ¾ cups diced carrots

• ¾ cups peas, fresh or frozen

• ½ teaspoon kosher salt

• ¼ teaspoon pepper

• 2 tablespoons all-purpose flour

• 1 cup low-sodium chicken broth

• 1 cup heavy cream

• 1 ½ cups shredded cooked chicken

Directions:

1. Cook noodles until al dente, then set aside.

2. In your Larder & Vine Skillet, melt the butter over medium-high heat. Add onion, garlic, peas and carrots, then season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

3. Add in the chicken broth and heavy cream and bring to a boil.

4. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

5. Add pasta and chicken to the skillet. Taste and season with salt and pepper, if desired and enjoy!

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