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Chicken Pot Pie Pasta

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 1 tablespoon butter unsalted
  • 1 large onion chopped
  • 1 stalk celery chopped
  • 1 medium carrot chopped
  • 6 chicken thighs skinless, boneless and cut into bite size pieces
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 tablespoon all-purpose flour
  • 1 teaspoon fresh rosemary chopped (or 1/2 tsp dried rosemary)
  • ½ cup white wine
  • 4 cups chicken broth low sodium or no sodium added
  • 12 ounces pasta uncooked
  • 1 cup frozen peas
  • 1 tablespoon fresh parsley chopped

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with fresh parsley and serve.