Creamy Garlic Chicken and Mushroom Noodles
- SERVES: 2-4
- PREP: 5 minutes
- TOTAL TIME: 20 minutes
No soup cans required!
Cozy fall nights call for the perfect weeknight meal. This recipe, inspired vaguely by 1990s soup-can chicken dinners of our childhoods, is our favorite kind: the one you can make in 20 minutes or less while binge watching your favorite show. It starts with chicken thighs seasoned with a bouillon cube seared in the pan, then sauteed mushrooms with garlic and fresh thyme. It finishes with a touch of cream, lemon zest, and chopped chives and served over fluffy egg noodles that hold the sauce perfectly.
chicken thighs, boneless, skinless, cut into cubes or stripes
cube chicken bouillon
pound assorted mushrooms (button, shiitake, cremini), cut into chunks
teaspoon Kosher salt
teaspoon cracked black pepper
tablespoons vegetable oil
tablespoons unsalted butter
cloves garlic, minced
cup heavy cream
zest of 1 lemon
tablespoons finely sliced chives ( or parsley)
6 oz egg noodles
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