Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast, cubed into ½-inch pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 8 oz wide egg noodles
  • 1 cup frozen peas, thawed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and oil over medium-high heat in a large deep skillet or Dutch oven. Add the cubed chicken and cook until the edges are opaque and lightly browned.
  2. Add the diced onion, carrots, and celery to the skillet, sautéing until the onions are translucent and the vegetables have softened.
  3. Sprinkle the flour over the chicken and vegetable mixture, stirring constantly for 1–2 minutes until the raw flour smell disappears and the mixture smells slightly nutty.
  4. Slowly pour in the chicken broth and half-and-half while whisking or stirring vigorously. Simmer until the sauce thickens and coats the back of a spoon.
  5. Stir in the egg noodles and dried thyme. Reduce heat to medium-low, cover, and simmer for 7–9 minutes.
  6. Once the noodles are tender but still slightly firm, fold in the frozen peas and fresh parsley. Stir once more until the peas are heated through.