Ingredients
Scale
- 1 lb chicken tenderloins, lightly seasoned with salt and pepper
- 8 oz extra wide egg noodles
- 1 Tbsp olive oil
- 1 1/2 C carrots, peeled and diced
- 1 C celery, diced
- 1 1/2 C sweet onion, diced
- 1 C frozen sweet corn
- 5 Tbsp butter
- 6 cloves garlic, minced
- 1/2 tsp dried thyme
- 2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 C all-purpose flour
- 2 1/2 C chicken stock
- 1/4 C heavy cream
- 2 C parmesan cheese, evenly divided
Instructions
- Trim chicken, cut into pieces, and season.
- Cook chicken in skillet until done, remove and set aside.
- Boil salted water, cook egg noodles until al dente, drain and set aside.
- Dice carrots, celery, and onion.
- Sauté vegetables in the same skillet until tender.
- Add garlic and spices, cook for a minute.
- Make roux by adding flour and stirring; gradually add chicken stock until thickened.
- Combine chicken, corn, and noodles; heat through.
- Stir in heavy cream and parmesan cheese, heat until steaming.
- Serve hot, garnished with extra cheese and parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken reaches an internal temperature of 165ºF.
Properly cook the roux for a creamy sauce texture.
Stir frequently to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 90