# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
→ Vegetables & Aromatics
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 2 medium carrots, peeled and sliced
09 - 2 celery stalks, sliced
→ Sauce
10 - 2 tablespoons all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - ½ cup heavy cream
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon dried thyme
16 - ½ teaspoon dried parsley
17 - ½ teaspoon paprika
18 - Salt and black pepper, to taste
→ Noodles & Finishing
19 - 8 ounces wide egg noodles
20 - ½ cup frozen peas
21 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Season chicken pieces with salt and black pepper.
02 - Heat butter and olive oil in a large pot or deep skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 to 6 minutes. Remove chicken from pot and set aside.
03 - In the same pot, add chopped onion, carrots, and sliced celery. Sauté for 4 to 5 minutes until vegetables soften. Add minced garlic and cook for 1 minute more.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes to form a roux.
05 - Gradually whisk in chicken broth, whole milk, and heavy cream. Stir in Dijon mustard, dried thyme, dried parsley, paprika, and adjust seasoning with salt and black pepper.
06 - Bring mixture to a gentle simmer and cook for 5 minutes, stirring frequently, until sauce thickens.
07 - Meanwhile, cook egg noodles in a separate pot according to package directions. Drain and set aside.
08 - Return chicken to the pot along with frozen peas. Simmer for 2 to 3 minutes until peas are warmed through and chicken is heated.
09 - Stir cooked egg noodles into the sauce to coat thoroughly. Sprinkle with chopped fresh parsley if desired before serving.
