Cook the pasta according to package instructions until al dente. Drain and set aside.
Heat the cooking oil in a large pan or skillet over medium heat.
Add the diced chicken to the pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Add the chopped onion and diced carrot to the same pan. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
In a small bowl, whisk together the milk and egg. Season with salt and black pepper.
Return the cooked chicken to the pan with the vegetables. Add the cooked pasta (or optional cooked potatoes/rice) to the pan.
Pour the milk and egg mixture over the chicken, vegetables, and pasta. Stir gently to combine. If using optional dried herbs, add them now.
Cook for 2-3 minutes, stirring constantly, until the sauce slightly thickens and coats the pasta. Do not boil.
Serve hot and enjoy your delicious creation!
💡 Pro Tips:
- 🍲 This dish is a fantastic canvas! Feel free to toss in any leftover veggies you have lurking in your fridge – peas, corn, or even spinach would be great additions!
- 🔥 For an extra pop of flavor, try browning the chicken really well before adding the veggies. Those crispy bits are pure gold!
- 😋 If you happen to have a sprinkle of dried herbs like 🌿 oregano or thyme, a pinch in the sauce will elevate this dish from yummy to YUM-TASTIC!
