Scale

2 cups cooked chicken, shredded or cubed

8 oz pasta (penne, rotini, or shells)

2 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots

1 cup corn (optional)

2 tbsp all-purpose flour

2 cups chicken broth

1 cup milk or half-and-half

½ cup heavy cream (optional)

½ tsp thyme

½ tsp parsley

Salt and pepper to taste

½ cup shredded cheddar cheese (optional)

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1. Cook pasta in salted water until al dente. Drain and set aside.

2. In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft.

3. Add peas, carrots, and corn. Cook for 2–3 minutes.

4. Sprinkle flour over veggies. Stir and cook for 1 minute.

5. Slowly whisk in chicken broth, then milk and cream. Stir until thickened.

6. Add cooked chicken, thyme, parsley, salt, and pepper.

7. Mix in cooked pasta until well coated. Stir in cheese if using.

8. Serve warm, garnished with extra parsley.

Use rotisserie chicken to save time.

Add mushrooms or green beans for extra veggies.

For a richer dish, use all cream.

To lighten it, use low-fat milk or evaporated milk.