Ingredients
- 8 ounces of pasta (any shape you love—penne or rotini works great!)
- 2 cups cooked chicken, diced or shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnishing (optional)
Equipment Needed
- Large pot for cooking pasta
- Skillet or large saucepan
- Spatula or wooden spoon for stirring
- Measuring cups and spoons
- Knife and cutting board
- Serving bowl
Step-by-Step Instructions
First, I start by cooking the pasta according to the package instructions until it’s al dente. While that’s cooking, I heat the olive oil in a large skillet over medium heat. I toss in the diced onion, carrots, and celery, sautéing them until they’re softened and the kitchen fills with a delightful aroma—it’s my favorite part! Then, I add the minced garlic and let it cook just a minute longer, making sure not to burn it. At this point, my pasta has probably just finished cooking, the smell of veggies is heavenly, and I’m eager to move on! (See the next page below to continue steps…)