Chicken Pot Pie Penne
Source of Recipe
blog
List of Ingredients
2 tablespoons unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or Cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pastaRecipe
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.
Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.
Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.
Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta
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