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In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
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Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
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Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
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Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
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Garnish with fresh parsley and serve.