Chicken Pot Pasta

Ingredients:
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  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock, plus more if needed
  • 1 1/4 cups heavy cream
  • 1/4 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 cups dried short pasta such as cavatappior shells
  • 10 ounces frozen mixed vegetables
  • 2 cups shredded cooked chicken
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • chopped parsley, for garnish
​Instructions:
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  1. Heat butter in a large deep skillet over medium-high heat. Add onion and cook until softened, stirring often, about 3 minutes. Add garlic and cook for 1 minute.
  2. Stir in flour and cook for 1 minute. Add stock, cream, thyme, salt, and pepper, and bring to a simmer, stirring occasionally.
  3. Add pasta and return to a simmer. Reduce heat slightly to medium to maintain a low simmer and cook, stirring occasionally until pasta is tender and mixture has thickened, 10 to 12 minutes. Add up to 1/3 cup more liquid if needed, if too much liquid evaporates before pasta is cooked.
  4. Stir in vegetables and chicken and cook until heated through.  Stir in Parmesan cheese; taste and adjust seasoning.
  5. Serve topped with chopped parsley and more grated Parmesan.




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