Ingredients:
10 ounces of pasta made from eggs.
2 tablespoons of butter without salt
1 chopped onion
3 pieces of minced garlic
2 teaspoons of Italian seasoning
1 and a half cups of frozen peas and carrots that have been defrosted.
2 tablespoons of regular flour
1 cup of chicken stock
1 cup of thick cream
1 and a half cups of cooked chicken breast, chopped into small pieces.
Add salt and pepper according to your preference.
PREPARATION:
Cook the noodles until they are firm but not hard, following the instructions on the package.
In a big frying pan, melt the butter on medium-high heat. Add chopped onion, minced garlic, Italian herbs, peas, and carrots. Add salt and pepper.
Cook for around 3 minutes until the onions are tender and see-through. Mix the flour until it is well blended.
Add chicken broth and heavy cream to the pot and heat until boiling. Lower the heat. Stir from time to time until it thickens, for about 5 minutes.
Remove the water from the pasta and put it in the pan with the chicken. Sprinkle more salt and pepper to your liking and serve hot. Have fun!
Enjoy!