Chicken Pot Pie Fettuccine
- Servings: 6
Taste the ultimate comfort fusion with Chicken Pot Pie Fettuccine. This hearty, creamy dish will warm you up from the inside out.
|16 oz||San Giorgio® Fettuccine|
|1 lb||boneless skinless chicken breast, cut into 1/2-inch cubes|
|1 medium||onion, finely chopped|
|2 medium||carrots, diced|
|2||ribs of celery, finely chopped|
|3||garlic cloves, minced|
|3 Tbsps||olive oil|
|1/3 cup||white whole wheat flour|
|4 cups||chicken broth|
|2 Tbsps||minced parsley|
|salt, to taste|
|ground black pepper, to taste|
- In a dutch oven or large saucepan, sauté chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink.
- Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simm, stirring to incorporate pasta underneath the liquid.
- Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
- Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!