Description
A simple and delicious pasta dish that combines the comforting flavors of chicken pot pie with minimal cooking effort.
Ingredients
- 8 ounces of pasta (any shape)
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can of cream of chicken soup
- 1 cup of milk
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
Instructions
- Boil the Pasta: Bring a large pot of water to a rolling boil and cook the pasta according to package instructions.
- Sauté the Veggies: In a separate pot, melt the butter over medium heat. Add onion and garlic, and sauté until soft and fragrant (3-5 minutes).
- Add Chicken and Veggies: Stir in shredded chicken and frozen vegetables, cooking for another 2-3 minutes.
- Mix in the Soup and Milk: Pour in cream of chicken soup and milk, stirring until creamy. Add Italian seasoning, salt, and pepper; let simmer for a couple of minutes.
- Combine with Pasta: Drain the cooked pasta and toss it into the creamy chicken mixture, ensuring everything is well-coated.
- Serve and Enjoy!: Plate the dish and optionally sprinkle cheese on top before serving.
Notes
Can substitute chicken with shredded turkey or chickpeas. For lower calories, use low-fat cream of chicken soup and milk.