“Chicken Pot Pie” One Pot Pasta
I loveÂ a good, quick and easy one pot dish. Â I was craving some sort of creamy chicken pasta, andÂ thisÂ one was great. Â It wasn’t exactly what I had expected flavor wise, but I should have known from the ingredients list, that this was going to taste a lot like chicken pot pie. Â It was pretty darn tasty, and a true comfort dish.
Serves 4-6 for about $0.80/serving
2 TbspÂ olive oil
3/4 cup chopped carrots
3/4 cup chopped celery
1/2 cup diced onions
1 TbspÂ minced garlic
2 large boneless, skinless chicken breasts cut into one-inch pieces
pinch of salt
pinch of pepper
1 Â½ cups milk
1 Â½ cups chicken broth, plus more as needed
3 TbspÂ flour
8 ounces dry fettuccine pasta
1 cup shredded cheddar cheese, plus more for topping
Heat olive oil in a large pot or Dutch oven. Â Add vegetables and minced garlic. Saute over medium heat until vegetables become tender, about 5-7 minutes.
Add chicken and season with salt and pepper.
Continue to saute over medium heat until chicken is no longer pink.
Add milk, broth and flour.
Stir to combine and add pasta. Add a little more broth, if necessary, to cover pasta completely (about 1/2 cup). Stir to combine.
Bring to a boil. Cover, reduce to low and cook for 20 to 25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together. Remove lid and cook another 5 minutes to allow sauce to thicken.
Remove from heat, stir in cheese and top with freshly chopped parsley.