Ingredients
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6 oz Light ‘n Fluffy® dumplings
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2 tbsp butter
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8 oz boneless skinless chicken thighs, chopped
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1/2 lb sliced mushrooms
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1/2 tsp salt
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1/2 tsp pepper
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2 shallots, thinly sliced
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2 leeks, thinly sliced (white and light parts only)
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3 cloves garlic, minced
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2 tbsp fresh thyme, finely chopped
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6 cups reduced sodium chicken broth
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2 cups 35% heavy cream
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2/3 cup frozen peas
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2 tbsp lemon juice
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2 tbsp fresh parsley, finely chopped
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2 tbsp fresh chives, finely chopped
Steps
1
Heat butter in Dutch oven or large saucepan set over medium-high heat. Cook chicken for 5 to 7 minutes or until golden brown; remove from pan and set aside. In the same pan, cook mushrooms, salt and pepper for 3 to 5 minutes or until start to brown. Stir in shallots, leeks, garlic and thyme. Cook for 2 to 3 minutes or until start to soften.
2
Add chicken back in. Stir in broth and cream; bring to a boil. Reduce heat to medium. Cook for 5 to 8 minutes or until chicken is cooked through and veggies are tender.
3
Stir in noodles; cook for 8 minutes. Stir in peas and continue to cook for 2 to 3 minutes or until noodles are tender. Stir in lemon juice and parsley. Garnish with chives.
Tips
Use brown, white or a medley of sliced mushrooms.
Comments
Recipe provided by Light ‘n Fluffy