Ingredients
3 cloves garlic, minced
2 tablespoons olive oil
1 medium onion, diced
2 cups mixed vegetables (like carrots, peas, and corn)
2 cups cooked chicken, shredded or cubed
2 cups uncooked egg noodles
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the Skillet:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the Vegetables:
Add the mixed vegetables to the skillet and sauté for 4-5 minutes, until they begin to soften.
Incorporate the Chicken and Noodles:
Stir in the cooked chicken, then add the uncooked egg noodles. Pour in the chicken broth, ensuring the noodles are mostly submerged. Bring the mixture to a boil.
Simmer:
Once boiling, reduce the heat to a simmer. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the broth.
Make it Creamy:
Pour in the heavy cream and stir in the grated Parmesan cheese. Continue to cook, stirring frequently, until the sauce thickens and becomes creamy, about 3-5 minutes. Season with salt and pepper to taste.
Serve:
Once everything is well combined and the sauce has reached your desired consistency, remove from heat. Garnish with fresh parsley if desired, and serve hot.
Enjoy.