Description
A soul-warming, indulgent yet wholesome meal that brings comfort to your table. This dish features tender chicken tenderloins and a medley of vibrant vegetables enveloped in a silky, scratch-made creamy sauce infused with aromatic thyme and oregano. Designed for busy weeknights, this recipe turns simple pantry staples into a nourishing, restaurant-quality pasta dinner that the whole family will love, all ready in under 45 minutes.
Ingredients
1 pound chicken tenderloins
4 tablespoons olive oil (divided)
1 1/4 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
1 medium onion (diced)
3 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup whole milk
8 ounces egg noodles
1 cup frozen peas and carrots blend
Instructions
Bring a large pot of salted water to a boil and cook egg noodles according to package directions; drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook chicken until golden brown and cooked through, about 5-6 minutes; remove from skillet and dice.
In the same skillet, add remaining 2 tablespoons of olive oil, onion, garlic, thyme, and oregano; sauté until onions are translucent.
Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth and milk, ensuring no lumps form, and simmer until the sauce thickens.
Stir in the cooked chicken, frozen peas and carrots, and cooked noodles.
Season with remaining salt and pepper, stir until warmed through, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore the creamy consistency. You can substitute chicken breasts if tenderloins are unavailable.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg