# What You’ll Need:
→ Poultry
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
→ Pasta
02 - 8 oz wide egg noodles
→ Vegetables
03 - 1 cup frozen peas
04 - 1 cup diced carrots (about 2 medium carrots)
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce & Seasonings
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1/2 cup whole milk or half-and-half
11 - 1/4 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt (adjust to taste)
15 - 2 tablespoons fresh parsley, chopped (optional)
# How to Make It:
01 - Prepare egg noodles according to package directions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add onion and carrots; cook 4 to 5 minutes until softened.
03 - Incorporate minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute to cook the raw flour taste.
05 - Gradually whisk in chicken broth and milk. Stir in thyme, salt, and black pepper. Simmer gently for 3 to 4 minutes until sauce thickens.
06 - Add peas, shredded chicken, and Parmesan cheese. Stir until heated through, about 2 minutes.
07 - Gently fold in the cooked noodles, ensuring they are evenly coated with sauce. Cook an additional 1 to 2 minutes if needed, then remove from heat.
08 - Sprinkle with fresh parsley if desired and serve warm.
