CREAMY CHICKEN NOODLE PASTA

CREAMY CHICKEN NOODLE PASTA 

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS:

• 12 ounces wide egg noodles
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
2. In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
6. Serve immediately, garnished with parsley, if desired.

source:http://damndelicious.net/

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