Ingredients
- 12 ounces of pasta (I love using penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Equipment Needed
- Large pot for cooking pasta
- Skillet or large saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Mixing bowl
Step-by-Step Instructions
Let’s dive into the cooking process! First, I start by boiling a large pot of salted water for the pasta, as it makes a world of difference in flavor. Once the water is bubbling away, I toss in the pasta and cook it according to the package directions until al dente. While that’s cooking, I heat the butter in a skillet over medium heat, then add the diced onions and garlic, sautéing until they are fragrant and soft. There’s just something magical about the smell of onions cooking in butter! (See the next page below to continue steps…)