Chicken & Noodles over Mashed Potatoes

Ingredients :

• 11/2 to 2 pounds boneless chicken breasts skinless
• 4 cups chicken broth
• 6 medium russet potatoes about 2 pounds peeled and cut into 2-inch chunks
• 2 tablespoons butter
• 1/3 to 1/2 cup milk warmed
• Salt and ground black pepper
• 6 ounces uncooked wide noodles or Homemade recipe on next page
• 1/2 cup White Kamut flour optional
• 1/2 cup water optional
• Salt and ground black pepper
• 2 cups frozen peas thawed
• 1 medium onion
• 2 carrots (cut into 1/4 inch rounds)

Instructions : 

1. Put the chicken and broth in a large saucepan.
2. Bring to a boil over medium high heat.
3. Decrease the heat, cover, and simmer 18 to 20 minutes, until the chicken is tender and no longer pink.
4. Remove the chicken from the pot to cool, reserving the broth in the pan.
5. Meanwhile, put the potatoes in another pot and cover with water.
6. Add a few shakes of salt and bring to a boil.
7. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15 to 20 minutes.
8. Drain.
9. Remove the pot from the heat and, with a potato masher or portable electric mixer, mash the potatoes in the pot.
10. Add the butter, milk, and salt and pepper to taste.
11. Cover to keep warm.
12. When the chicken is cool enough to handle, tear the meat into pieces with two forks.
13. Stir the chicken pieces into the broth and place over high heat.
14. When the broth boils, add the noodles.
15. When it boils again, decrease the heat to medium and cook the noodles until tender—following package directions, or 2 to 3 minutes for homemade noodles.
16. Stir in the peas, carrot until heated through.
17. Add salt and pepper to taste.
18. To serve, mound the mashed potatoes in the center of a platter and ladle the chicken mixture over it.
19. Season generously with additional salt and pepper.