Dill Chicken & Leek Noodles

Method

1. 1

   Prep the ingredients

   Cut the chicken thigh into bite-size pieces, slice the leek, and chop the dill.

   Tip: Wash sliced leek well, as grit can hide between its layers.

2. 2

   Boil the noodles

   Bring a large pot of salted water to a boil over high heat, add the egg noodle, and stir occasionally according to package timing.

   10 min

   Tip: Check the noodles near the early end of the package timing.

3. 3

   Brown the chicken

   Melt the butter in a large deep skillet over medium-high heat; add the chicken thigh with 1/2 tsp salt and 1/4 tsp black pepper and turn the pieces to brown.

   9 min
4. 4

   Soften the leek

   Add the leek to the skillet and stir often over medium heat, scraping the browned bits from the pan as it softens.

   5 min
5. 5

   Simmer the sauce

   Stir in the chicken broth, 2% milk, dijon mustard, and green pea; simmer over medium-low heat, stirring gently.

   10 min

   Tip: Keep the sauce at a gentle simmer so the milk does not scorch.

6. 6

   Toss and taste

   Drain the egg noodle and add it to the skillet with the dill; toss gently, taste, and adjust with up to 1/4 tsp salt and a few grinds of black pepper.

   2 min