Yields: 6-8 servings

Ingredients:

• 2 tbsp unsalted butter
• 1 lb chicken breast, filleted and seasoned with salt and pepper*
• 4 oz cremini mushrooms, sliced
• 1/2 small yellow onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 4 cloves of garlic, minced
• 4 cups low sodium chicken broth
• 2 cups half and half
• 2 tsp kosher sea salt
• 1 tsp freshly ground pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp ground sage
• 1/4 tsp paprika
• 8 oz egg noodles or other pasta
• 1 cup corn
• 1 cup peas
• 2 tbsp fresh parsley, roughly chopped
• pie crust crumbles **

Directions:

1. In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.

2. Meanwhile, add the mushrooms, onion, celery and carrots., saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along iwht the half and half, whisk, scraping up an browned bits from the bottom of the pan. Turn the heat up to medium high and bring the mixture to a boil.

3. Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes. (note: the sauce will thicken as it cools.) Remove from the heat and serve with pie crust crumbles, if desired.

Notes:

*You can use rotisserie chicken too. Shred about 2 cups.

Add it to step 3.

** If used frozen pie crust, crumbled about 1/2 cup of it and bake at 350 degrees until it is golden brown. Toasted Panko bread crumbs are also a nice substitute.