DINNER
BY CHEF SAVVY
BOIL PASTA
1
Cook egg noodles until al dente according to package instructions. Drain and set aside.
COOK VEGGIES
2
Heat butter in a large skillet or pot. Add in onions, celery and carrots and cook until tender, about 5 minutes. Add in garlic and cook for an additional minute.
ADD FLOUR
3
Add in flour and stir continuously for one minute.
MAKE SAUCE
4
Stir in chicken broth and heavy cream and simmer until thickened.
COMBINE
5
Add in dried thyme, paprika, cubed cooked chicken and egg noodles and toss to coat them in the sauce. Season with salt and pepper to taste. Serve immediately with parmesan cheese and chopped parsley for garnish, if desired.