1 Tbsp avocado oil
1 Tbsp butter
1 lb boneless, skinless chicken breast cut into chunks
1/2 cup onion, diced
1 cup mushrooms, sliced
2 cloves garlic, minced
3 cups chicken stock
8 ounces homestyle noodles
2 cups frozen mixed vegetables, thawed
1/2 cup heavy cream
2 Tbsp cornstarch
1/2 tsp dried thyme
salt
pepper
In a large skillet or Dutch oven, heat oil and butter; add chicken and brown for about 5 minutes. Add onion and mushrooms and continue cooking until vegetables are softened and chicken is almost done; add garlic and cook for one more minute. Add chicken stock and noodles, stir. Season with salt, pepper and thyme. Cover and simmer for about 10 minutes. Add mixed vegetables, return to a simmer; cover and cook for about another 10 minutes until vegetables are done. Stir in cream; mix cornstarch with a little water and stir in until thickened.