One Pot Dinner: Chicken Pot Pie Pasta

• tempo total: 21 minutes

Ingredientes

16 oz mini bow tie pasta

2 1/2 cups shredded rotisserie chicken

3 cups chicken broth

2 1/2 cups heavy whipping cream

1 medium onion, diced

1 large carrot, small dice

2 celery sticks, small dice

1 cup frozen peas

5-6 garlic cloves, minced

5 ⅕ oz Boursin Garlic and Fine Herbs Cheese

3 tsp garlic powder, divided

3 tsp onion powder, divided

1 1/2 tsp pink salt, divided

1/2 tsp black pepper, divided

3 sprigs of fresh thyme

2 Tbs unsalted butter

1 Tbs oil

Fresh parsley for garnish

Instruções

Into a deep skillet (or pot) with a lid add butter, oil, onion, carrot, celery, and garlic. Add in the leaves from two sprigs of thyme and season with 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 10 minutes on medium-low heat.

To the skillet add the pasta, rotisserie chicken, frozen peas and the rest of the garlic powder, onion powder, salt, and black pepper. Pour in the chicken broth and heavy whipping cream. Stir everything together and throw in one sprig of time.

Bring the liquid to a boil, then cover with lid and bring down the heat to low. Cook 10-12 mins or until pasta is completely done. Stir once half way through cooking.

Remove from heat, and take out the thyme sprig. Add in the Boursin cheese and mix everything together until the cheese melts. Garnish with parsley and enjoy!