Chicken Noodle Skillet Dinner
One-pan wonder with tender chicken, egg noodles, peas, and carrots in a light butter broth, weeknight perfection.
22minutes
4servings
420calories
36gprotein
$2.20per serving
Ingredients (serves 4)
- 2 cups cooked shredded chicken
- 8 oz Egg Noodles
- 1 cup Peas
- 1 Carrot
- 1 Onion
- 2 tbsp Butter
- 2 cups Chicken Stock
- 1/2 cup Milk
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Dice onion and carrot into small pieces.
- 2
In a large skillet, melt butter over medium-high heat. Add onion and carrot, cook for 3 minutes until slightly tender.
- 3
Pour in chicken stock and bring to a boil.
- 4
Add egg noodles and cook for 5 minutes, stirring occasionally.
- 5
Stir in cooked chicken, peas, and milk. Simmer gently for 3 minutes until noodles are tender and chicken is heated through.
- 6
Season generously with salt and pepper to taste.
- 7
Serve hot directly from the skillet.
