Ingredients
- 1 lb chicken breast, diced
- 8 oz pasta (any shape you like)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
Step-by-Step Instructions
Let’s get started! First, heat the olive oil and butter in a large pot over medium heat. Once it’s sizzling, add in the chopped onion and garlic, and sauté until they become translucent. I love the smell of garlic as it starts to cook; it fills my kitchen with warmth and invites everyone in! After a few minutes, toss in the diced chicken. Cook until it’s browned on the outside—this usually takes about 5-7 minutes. The chicken should be golden and juicy, and let me tell you, the aroma is simply divine! (See the next page below to continue steps…)