Creamy, saucy, bacony pasta dish perfect for weeknights!
Prep Time10mins
Cook Time25mins
Total Time35mins
Course: dinner
Cuisine: dinner
Servings: 4servings
Calories: 758kcal
Author: Two Lucky Spoons
Ingredients
1poundof hot cooked egg noodles
3slicesof bacon
1cupchicken broth
1cupchopped cooked chicken
2medium carrotspeeled and sliced
1cupfrozen peas
2cupsof half and half or heavy cream
zest of 1 lemon
pinch of cayenne
2t. Herbes de Provence
2Tcornstarchoptional
salt and pepper
juice of lemon
Instructions
Chop bacon and fry in a skillet until crispy.
Pour off the fat and add broth, carrots, lemon zest, cayenne, and Herbes de Provence to the pan. Bring to a simmer and cook for a couple of minutes to help soften the carrots.
Add cream to the pan and whisk.
Bring to a simmer and let reduce until sauce is thickened, about 10 minutes.
If the sauce doesn't get as thick as you would like ( or you are impatient like me), scoop up a little sauce out of the pan and stir in the cornstarch. Return the slurry mix back to the pan and whisk. Sauce should thicken up .
Add in peas and chicken. Cook until warmed throughout. Taste sauce to check for seasoning.
Toss noodles and sauce together well and top with a squeeze of lemon juice and cooked bacon. Serve and enjoy!