BEFORE YOU BEGIN You can substitute cremini mushrooms for the white mushrooms, if desired. There is no need to thaw the frozen peas before adding them in step 11.
Sent by Jose Ojeda Jr
on October 25, 2020 01:00
How to Make It
Combine 1 tablespoon oil, panko, ⅛ teaspoon salt, and ⅛ teaspoon pepper in 10-inch nonstick skillet.
Cook over medium heat, stirring frequently, until evenly browned, 3 to 5 minutes.
Off heat, sprinkle Parmesan evenly over panko mixture and stir to combine, breaking up any clumps.
Transfer panko mixture to bowl; set aside.
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
Add mushrooms, shallots, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until moisture has evaporated and mushrooms are golden brown, about 8 minutes.
Add chicken and flour and stir until no dry flour remains.
Cook for 1 minute.
Stir in half-and-half and broth and bring to simmer.
Stir in noodles, submerging them as much as possible, and cook, uncovered, stirring often, until noodles are tender and sauce is thickened (rubber spatula will leave trail that takes about 3 seconds to fill in), about 8 minutes.
Stir in cheddar, peas, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper until cheese is completely melted and peas are warmed through, about 2 minutes.
Off heat, sprinkle evenly with reserved panko mixture.
● 3 tablespoons extra-virgin olive oil, divided
● 1/2 cup panko bread crumbs
● 1 teaspoon kosher salt, divided
● 1/2 teaspoon pepper, divided
● 3 tablespoons grated Parmesan cheese
● 4 ounces white mushrooms, trimmed and sliced thin
● 2 shallots, chopped
● 8 ounces boneless, skinless chicken thighs, trimmed and