Chicken Pot Pie Skillet Pasta

• servings: 5 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoon unsalted butter

1 small diced onion

3 cloves garlic minced

12 oz frozen mixed vegetables

2 tablespoon flour

2 cups chicken stock

3/4 cup evaporated milk

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried parsley

1/4 teaspoon black pepper

1 teaspoon salt

1 boneless skinless chicken breast, cut into bite-sized pieces.

2 cups shell pasta

1 tablespoon sherry

Directions

Melt butter in a large deep skillet over medium heat. Add onion; cook and stir for 4 minutes. Add garlic; cook and stir until fragrant, about 45 seconds. Stir in mixed vegetables. Sprinkle flour over the mixture.

Pour in chicken broth and evaporated milk. Add in thyme, sage, parsley, black pepper, and salt. Stir to combine.

Add chicken and shell pasta into the skillet. Cover and cook until pasta is tender with a bite, about 12 minutes. Stir in sherry; taste and season with salt and pepper. Serve immediately.

Nutrition

• Calories: 308 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 46 mg
• Sodium: 662 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 18 g