Creamy, saucy, bacony pasta dish perfect for weeknights!
1poundof hot cooked egg noodles
1cupchopped cooked chicken
2medium carrotspeeled and sliced
2cupsof half and half or heavy cream
zest of 1 lemon
pinch of cayenne
2t. Herbes de Provence
salt and pepper
juice of lemon
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!