Ingredients
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breasts, diced
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup frozen peas
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– 3 cups chicken broth
– 8 ounces pasta (penne or fusilli work great)
– 1 cup heavy cream
– 1 tablespoon cornstarch (optional, for thickening)
– Fresh parsley, chopped, for garnish
Equipment Needed
– Large pot or Dutch oven
– Cutting board
– Chef’s knife
– Measuring cups and spoons
– Wooden spoon or spatula
– Serving dishes
Step-by-Step Instructions
To start, I heat the olive oil in a large pot over medium heat. Once it’s shimmering, I add the diced chicken. Browning the chicken is crucial because it adds such a great depth of flavor. After about 5-7 minutes, when the chicken is golden brown, I toss in the chopped onion, garlic, carrots, and celery. The smell is just heavenly at this point, and I stir everything together and let it cook until the veggies are softened, roughly another 5 minutes. It’s a comforting symphony of scents! (See the next page below to continue steps…)