You might have noticed that there is a theme to my cooking, a theme that I just noticed recently. It is either authentic Middle Eastern or basic home cooking. I cooked for 9 children, each one had different likes and dislikes and so my meals have always been basic recipes for all to enjoy. I never had much of a budget to purchase fancy gadgets or ingredients that were unfamiliar to the area where we lived and many times necessary ingredients weren’t available anyway, so basic was key. This is a wonderful and basic comfort food that I love making. I hope you enjoy it as much as we do!
Right now the kids and I are working on re-testing recipes already up on this blog, so little changes will be made based on our testing!
1/2 cup butter
1 Tbs. butter for sauteing onions and green pepper
1/2 cup flour
1 1/2 cups chicken broth- I place the water in a sauce pan and add chicken bouillon cubes according to package directions but you can use whatever you prefer.
1 1/2 cups milk
1/4 tsp. basil
1 small onion chopped
1 green pepper washed, trimmed and chopped
1 cup frozen peas- cooked
Salt– to your taste, I use around 1 tsp. but more or less depending on what you like
A pinch of black pepper–tiny amount
1 chicken breast– cut into small pieces, boil in a pan of water until done, drain water.
1– 12 ounce package Egg noodles
Put onion and green pepper in a pan with 1 Tbs.of butter and saute until vegetables are soft. Add 1/2 cup butter and melt, whisk in flour until smooth, let this mixture bubble, add milk and chicken stock, add salt and basil. Whisk constantly over medium heat until sauce thickens and lightly boils. Remove from heat, Season to taste, add a little black pepper- I add only a pinch. We want this sauce to be light and full of flavor. Add cooked peas and chicken, mix.
Cook egg noodles according to package directions. Drain noodles. Add sauce and lightly toss.