Description
This one-pan wonder layers savory chicken, sweet peas, carrots, and celery with plush pasta ribbons in a velvety, herby sauce—each bite feels like home.
Ingredients
- 8 ounces pasta
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 cup frozen peas
- 1/4 cup frozen corn
- 2 cups cooked chicken diced
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in the garlic, frozen peas, and frozen corn, and cook for an additional 2 minutes.
- Push the vegetables to one side of the skillet and melt the butter on the other side. Sprinkle the flour over the butter and whisk to form a roux.
- Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Add the dried thyme and season with salt and pepper.
- Simmer the sauce for 5 minutes until thickened.
- Stir in the cooked chicken and reserved pasta until everything is evenly coated and heated through.
- Serve immediately, garnished with fresh parsley or grated cheese if desired.
Notes
- Use rotisserie chicken to save time and add extra flavor
- Substitute half and half for milk for a richer sauce
- Add a sprinkle of Parmesan cheese before serving for extra depth
- Store leftovers in an airtight container in the refrigerator for up to 3 days