Description
A comforting dish that combines the flavors of chicken pot pie with pasta for a quick and delicious meal.
Ingredients
Scale
- 8 oz pasta
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onions and minced garlic, sautéing until softened.
- Stir in the shredded cooked chicken and frozen mixed vegetables. Cook until everything is heated through.
- Pour in the chicken broth and bring to a boil. Lower the heat, then add the heavy cream and thyme. Season with salt and pepper.
- Add the cooked pasta to the skillet and stir to combine.
- Sprinkle the shredded cheese on top and let it melt before serving.
- Serve warm and enjoy your comforting dish!
Notes
For a healthier option, use whole wheat pasta and add more vegetables. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg