- One can high quality salmon, tuna, or one cup boneless, skinless chicken breast diced small
- 1 tsp extra virgin olive oil
- 1/2 cup diced onion
- 1 finely diced clove garlic
- 1/2 lemon juiced
- 1 1/2 cups chicken stock
- 1/2 cup peas
- 1/4 tsp pepper
- 1 cup cream cheese
- 1/3 cup snipped chives
- 1/3 cup chopped fresh basil
- 1/4 cup pine nuts (optional)
- 1/2 package broad egg noodles
- 1 cup salted pasta water
1. Saute the onion in olive oil over medium high heat
2. When the onions are translucent and beginning to caramelize, add the garlic and stir just until it becomes fragrant. Add the lemon juice, chicken stock, tuna, salmon, or chicken, and peas. Stir well to incorporate and bring back to the boil.
3. Turn heat down and add the cream cheese. Stir until cream cheese has completely melted into the sauce. Turn right down.
4. Meanwhile, bring a pot of well salted water to the boil. Add egg noodles and boil for five minutes.
5. Drain and reserve one cup of the salted water. Add the water a little at a time to the cream cheese sauce until it is the consistency you want. Add the egg noodles and stir until it is all blended.
6. Add the fresh chives, basil, pine nuts and pepper. Stir and serve.
