Wednesday, March 22, 2017

Chicken Pot Pie Pasta























I'm so happy that spring is officially here, but our weather has been crazy. Sixty degrees
one day and twenty degrees the next. Is it winter, is it spring? Who knows!

One thing I do know is that when it's cold and dreary outside, there's nothing like a warm
and comforting meal for dinner. Chicken Pot Pie Pasta is comfort food at it's best, and
the fact that it is a one-pot meal makes it even better!



My pantry is always stocked with Swanson Chicken Broth.  I prefer organic, free-range
chicken broth and use it often for making homemade soup, cooking quinoa, and many other
dishes.  Today I'm using Swanson chicken broth and milk to create the sauce for my chicken
pot pie pasta.  This dish tastes just like chicken pot pie with a lot less work!

Swanson Organic Chicken Broth





















I'm using the Le Creuset 3 Qt. Cast Iron Oval Baker in Caribbean blue to serve this
hearty one pot meal. The oval baker is perfect for baking, roasting and stove top cooking.
I am a huge fan of Le Creuset and love practically everything they make!

Hopefully warm weather will be here to stay very soon, but until then I'll enjoy all
the comfort food I can!

Try my Dutch Oven Sprite Chicken or Skillet Chicken Nachos too.



Swanson Chicken Broth

One Pot Chicken Pot Pie Fettuccine





















Chicken Pot Pie Pasta

1 lb. boneless chicken breasts, cut into 1/2 inch pieces
1 small onion, finely diced
2 medium carrots, sliced thin
2 stalks celery, diced small
1/2 tsp. minced garlic
3 T olive oil
1/3 C whole wheat flour
3 C milk (I used 2%)
4 C Swanson chicken broth
2 T minced fresh parsley, divided
1 lb. dry fettuccine pasta
salt and pepper to taste

In a large oval baker, sauce pan or dutch oven on medium heat, saute chicken, onion,
carrots, celery, and garlic in olive oil until chicken is no longer pink.  Stir in flour until
smooth, then slowly add milk, chicken broth and 1 tablespoon of parsley.
Add dry pasta and stir.

Reduce heat to medium-low and keep pasta to a simmer, stirring occasionally. As the
pasta cooks the sauce will thicken.  Cook for about 20-25 minutes or until pasta is
tender and creamy.

Remove chicken pot pie pasta from heat. Season with salt and pepper to taste.
Garnish with fresh parsley. Serve warm.

Enjoy!

This post is sponsored by Swanson and Le Creuset.  As always, all opinions are 
100% my own.

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