Chicken Pot Pie Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon butter (unsalted).
02 -
1 large onion (chopped).
03 -
1 stalk celery (chopped).
04 -
1 medium carrot (chopped).
05 -
6 chicken thighs (skinless, boneless and cut into bite size pieces).
06 -
½ teaspoon salt (or to taste).
07 -
¼ teaspoon pepper (or to taste).
08 -
1 tablespoon all-purpose flour.
09 -
1 teaspoon fresh rosemary (chopped or 1/2 tsp dried rosemary).
10 -
½ cup white wine.
11 -
4 cups chicken broth (low sodium or no sodium added).
12 -
12 ounces pasta (uncooked).
13 -
1 cup frozen peas.
14 -
1 tablespoon fresh parsley (chopped).
# Instructions:
01 -
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onions, celery, and carrot, cooking for about 5 minutes until the vegetables soften.
02 -
Add the chicken thighs, season with salt and pepper, and cook until the chicken is no longer pink, about 5 to 7 minutes.
03 -
Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute.
04 -
Add the rosemary, white wine, chicken broth, and pasta. Stir well and adjust seasoning as necessary. Cook for 15 minutes over medium-low heat, stirring occasionally.
05 -
Add the frozen peas and cook for an additional 5-10 minutes until the pasta is al dente.
06 -
Garnish with fresh parsley and serve.
# Notes:
01 -
Chicken breast can be used as a substitute.
02 -
Replace wine with additional chicken broth if desired.
03 -
Sear chicken well for flavor.
04 -
Stir pasta to prevent sticking and monitor salt usage based on other ingredients' sodium content.
05 -
Cool pasta properly before storing.
06 -
Refrigerate for 3-5 days or freeze for 2-3 months.