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Creamy Chicken Pasta
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Description
A delicious meal perfect for a weeknight.
Ingredients
- 3 slices Bacon
- 1 cup Chicken Broth
- 2 whole Carrots, Peeled And Sliced
- 1 whole Lemon, Zested
- 1 pinch Cayenne Pepper
- 2 teaspoons Herbes De Provence
- 2 cups Heavy Cream Or Half-and-Half
- 2 Tablespoons Cornstarch (Optional)
- 1 cup Frozen Peas
- 1 cup Chopped Cooked Chicken
- 1 pound Hot Cooked Egg Noodles
- 2 dashes Salt And Pepper, to taste
- 1 dash Lemon Juice
Preparation
Chop bacon and fry it in a skillet until crispy.
Pour off the fat, remove the bacon to a paper towel lined plate to drain and add broth, carrots, lemon zest, cayenne, and Herbes de Provence to the pan. Bring to a simmer and cook for a couple of minutes to help soften the carrots. Add cream to the pan and whisk. Bring to a simmer and let it reduce until sauce is thickened, about 10 minutes.
If the sauce doesn’t get as thick as you would like (or if you are impatient like me), scoop up a little sauce out of the pan and stir the cornstarch into it. Then return the corn starch slurry mix back to the pan and whisk. Sauce should thicken up .
Add in peas and chicken. Cook until warmed throughout. Taste sauce to check for seasoning and add salt and pepper to taste.
Toss noodles and sauce together well and top with a squeeze of lemon juice and cooked bacon. Serve and enjoy!
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