Tarragon Chicken And Noodles Recipe

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Tarragon Chicken and Noodles

Kristi Luce

By
@thisgrandmascookin

A flavorful way to strech a small amount of chicken to feed a family.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 lb
chicken (roughly two pieces)
1
onion, chopped
2 clove
garlic, minced
2 Tbsp
butter
1 pkg
8 oz. veggies
2 Tbsp
cornstarch
1 pkg
16 oz noodles
1 tsp
chicken bouillon
salt and pepper to taste

COOKING LIQUID

4 qt
water
1 tsp
salt (seasoned gives extra flavor)
2 tsp
chicken seasoning
1/2 tsp
pepper
1 clove
garlic, crushed
1 tsp
tarragon, dried

Directions Step-By-Step

1
I use what ever chicken is on sale (usualy thighs) for this recipe. Place the chicken in a large pot with all the ingredients for the cooking liquid and cook on High for 35 min. Remove the chicken and set aside to cool and shred, reserving the liquid.
2
Melt 1 tbls of the butter in a skillet and saute the onion and garlic on Med until soft (about 5 min).
3
Combine 2 cups of the reserved liquid with the cornstarch and chicken bouillon. Set aside. Heat remaing liquid to a boil and cook the noodles as directed on the package. I like to use wide egg noodles.
4
While the noodles are cooking add shredded chicken, 2 cups of the reserved liquid and the frozen veggies to the onion and garlic in the skillet. Simmer on Med-High for 5 min.
5
Add the cornstach liquid to the chicken mixture and simmer until the sauce thickens slightly, stirring continualy. Taste and add salt and pepper if needed.
6
When the noodles are done drain off the liquid. Add remaining Tbls of butter to the noodles and stir to coat.
7
At this point you can either combine it all together in the pot of noodles or plate the noodles and top with the chicken mixture.
8
Enjoy!

About this Recipe

Course/Dish: Chicken
Hashtag: #budget friendly