Saturday, August 16, 2014

Chicken Pot Pie Pasta

Chicken Pot Pie is one of my all time favorites. I was craving the comfort of one this weekend but wanted to jazz it up a little. Although I hated not to indulge in the buttery, flaky crust, the pasta was a nice alternative (with a few less calories and a lot less time to make). It won't replace my CPP recipe by any means but it will definitely be added to the easy weeknight meal list!
2 chicken breasts, baked & cut into small cubes
½ bag homestyle egg noodles (or substitute your favorite pasta)

2 tbsp butter
½ cup yellow onion, diced

1 carrot, diced
1 stalk celery, diced
2 garlic cloves, minced
1 cup greens (spinach or whatever you have on hand), chopped in strips
¼ cup flour

2 cup chicken broth
1 tsp each salt, pepper & poultry seasoning

Preheat oven to 350°. Cook noodles according to package directions.

Meanwhile, heat 1 tbsp butter on medium-high heat. Sauté onion, carrot & celery for 4-5 minutes. Add in garlic and greens and cook for an additional 2-3 minutes, or until greens are wilted down. Set this mixture aside.

Add the remaining butter to the pan. After it is melted add in the flour and spices. Whisk together while slowly adding the chicken broth (note: you can substitute cream or 1/2 & 1/2 for some of the broth if you want a richer flavor). Let simmer for a few minutes, or until it is thickened up. Add your vegetables and chicken into the mixture and stir together.

Drain your pasta and pour into a large mixing bowl. Add in your chicken, veggies & sauce and mix really well. Pour into a baking dish, cover with foil and cook for 20-25 minutes.

Enjoy, y'all!


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