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.
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INGREDIENTS:
| 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 |
| 3 cups | milk |
| 4 cups | chicken broth |
| 2 Tbsps | minced parsley |
| salt, to taste | |
| ground black pepper, to taste |
DIRECTIONS:
- 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!
