Chicken Pot Pie Pasta 🍝
Ingredients:
2 cups cooked chicken, shredded
8 oz pasta (penne or rotini)
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1/2 cup milk
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dried thyme
1 tbsp olive oil
1/4 cup shredded cheddar cheese (optional)
Directions:
Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the mixed vegetables and cook for 2-3 minutes until they begin to soften.
Add the shredded chicken to the skillet and stir to combine.
In a separate bowl, whisk together the cream of chicken soup, chicken broth, milk, onion powder, garlic powder, black pepper, and dried thyme.
Pour the soup mixture over the chicken and vegetables, stirring until well combined. Bring to a simmer for 3-4 minutes.
Add the cooked pasta to the skillet and mix everything together until well-coated in the sauce.
If desired, sprinkle shredded cheddar cheese on top and cook for another 2 minutes until the cheese melts.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 400 | Servings: 4
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