Chicken Pot Pie Pasta
Ingredients:
– 12 ounces pasta penne, rotini, or your choice
– 2 cups cooked chicken, shredded or cubed
– 1 tablespoon olive oil
– 1/2 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1/2 cup frozen corn
– 1 can 10.5 ounces cream of chicken soup
– 1 1/2 cups chicken broth
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/2 cup shredded cheddar cheese optional, for topping
– Fresh parsley, chopped for garnish
Directions:
1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the frozen peas, carrots, and corn, cooking for 3-4 minutes until heated through.
3. Make the Sauce: Add the cream of chicken soup, chicken broth, milk, and dried thyme to the skillet. Stir until everything is well combined. Let the mixture simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
4. Combine the Chicken and Pasta: Stir in the cooked chicken and drained pasta, tossing everything together until evenly coated in the creamy sauce.
5. Optional Cheese Topping: If desired, sprinkle shredded cheddar cheese over the top of the pasta mixture and let it melt for a minute or two.
6. Serve: Garnish the chicken pot pie pasta with fresh parsley and serve immediately. Enjoy this comforting, hearty dish!
Nutritional Information:
– Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes
– Kcal: 400 kcal per serving Servings: 4 servings
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