Chicken Pot Pie Pasta

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

12 ounces egg noodles

2 tablespoons butter

1 large yellow onion, diced

3 cloves garlic, minced

1 ½ cups frozen mixed vegetables, thawed

1 teaspoon dried thyme

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup heavy cream

2 cups cooked chicken breast, shredded

salt, to taste

pepper, to taste

Directions

Cook the noodles according to the package directions, then drain them.

Melt the butter in a large skillet over medium heat. Add the onion, garlic, and mixed vegetables to the skillet.

Season the vegetables with thyme as well as ½ teaspoon salt and ¼ teaspoon pepper, stirring to combine. Cook the vegetables until the onions are soft, about 5 minutes.

Stir in the flour until the vegetables are coated. Add the chicken broth and heavy cream to the vegetables and bring to a simmer.

Stir the vegetables occasionally until the sauce has thickened, about 5 minutes.

Add the cooked pasta and chicken to the vegetables and stir to combine. Season the pasta mixture with salt and pepper to taste.

Garnish with fresh parsley, if desired.

Notes

White pepper instead of black?

Nutrition

• Serving Size: 181 g
• Calories: 390
• Total Fat: 18 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 115 mg
• Sodium: 419 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 19 g