# 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 (approximately 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, adjusted to taste
15 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Cook egg noodles according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt butter. Add onion and carrots, then sauté for 4-5 minutes until softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to create a light roux.
05 - Slowly whisk in chicken broth and milk, then add thyme, salt, and pepper. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until sauce begins to thicken.
06 - Add peas, shredded chicken, and Parmesan cheese. Stir to combine and heat through for approximately 2 minutes.
07 - Gently fold cooked noodles into skillet until evenly coated with sauce. Cook for 1-2 minutes more if needed, then remove from heat.
08 - Transfer to serving dishes, sprinkle with fresh parsley if desired, and serve immediately while warm.
