Post by barb43 on May 29, 2022 18:19:41 GMT
Chicken, Asparagus, & Carrots with Egg Noodles
A versatile recipe in which you can use the poultry and vegetables you have on hand.
Serves 4
Ingredients:
1-1/4 cups chicken broth
1/2 cup heavy cream
2 Tbsp all-purpose flour
1/4 tsp black pepper
2 Tbsp olive oil
1 lb asparagus, cut into thirds
2 carrots, cut in 1/4-in thick slices
1 lb boneless, skinless chicken breast halves, cut into 1-1/4" pieces
1/2 tsp salt
1/2 cup peas, thawed & drained, if frozen
8 oz extra-wide egg noodles, cooked
2 scallions, sliced
1 tsp grated lemon zest
2 Tbsp lemon juice
Directions:
1. In a mixing bowl, mix broth, cream, flour and 1/8 tsp black pepper.
2. In a nonstick skillet, 1 Tbsp olive oil over medium-high heat. Add asparagus and carrots; cook, stirring, until almost tender, 8-10 minutes. Remove.
3. Sprinkle chicken all over with salt & remaining 1/8 tsp of black pepper. In same skillet, heat remaining 1 Tbsp of oil over medium-high heat. In batches, add chicken; cook until browned; 6-8 minutes per batch.
4. Stir in broth mixture and peas; bring to a boil. Reduce heat to medium-low. Cover; cook until chicken is no longer pink, 5-6 minutes. Add asparagus and carrots the last 2 minutes. Stir in noodles, scallions, lemon zest, and lemon juice. Heat just until everything is hot throughout.
A versatile recipe in which you can use the poultry and vegetables you have on hand.
Serves 4
Ingredients:
1-1/4 cups chicken broth
1/2 cup heavy cream
2 Tbsp all-purpose flour
1/4 tsp black pepper
2 Tbsp olive oil
1 lb asparagus, cut into thirds
2 carrots, cut in 1/4-in thick slices
1 lb boneless, skinless chicken breast halves, cut into 1-1/4" pieces
1/2 tsp salt
1/2 cup peas, thawed & drained, if frozen
8 oz extra-wide egg noodles, cooked
2 scallions, sliced
1 tsp grated lemon zest
2 Tbsp lemon juice
Directions:
1. In a mixing bowl, mix broth, cream, flour and 1/8 tsp black pepper.
2. In a nonstick skillet, 1 Tbsp olive oil over medium-high heat. Add asparagus and carrots; cook, stirring, until almost tender, 8-10 minutes. Remove.
3. Sprinkle chicken all over with salt & remaining 1/8 tsp of black pepper. In same skillet, heat remaining 1 Tbsp of oil over medium-high heat. In batches, add chicken; cook until browned; 6-8 minutes per batch.
4. Stir in broth mixture and peas; bring to a boil. Reduce heat to medium-low. Cover; cook until chicken is no longer pink, 5-6 minutes. Add asparagus and carrots the last 2 minutes. Stir in noodles, scallions, lemon zest, and lemon juice. Heat just until everything is hot throughout.
