Chicken Pot Pie Fettuccine

• Meat

  • 2 cups Deli rotisserie chicken

• Canned Goods

  • 1 carton Progresso chicken broth

• Pasta & Grains

  • 3/4 lb Fettuccine

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Milk

• Frozen

  • 2 cups Mixed vegetables, frozen

Found on pillsbury.com

Description

Ingredients

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 carton (32 oz) Progresso™ chicken broth
• 1/2 cup milk
• Salt and pepper to taste
• 3/4 lb uncooked fettuccine
• 2 cups shredded deli rotisserie chicken
• 2 cups frozen mixed vegetables, thawed

Directions

• 1 In 4-quart pot or Dutch oven, melt 4 tablespoons butter over medium heat; gradually beat in 4 tablespoons all-purpose flour with whisk until mixture is thick and smooth.
• 2 Gradually pour in 1 carton (32 oz) Progresso™ chicken broth and 1/2 cup milk, beating until smooth. Season with salt and pepper. Heat to boiling; reduce heat to medium-low.
• 3 Add 3/4 lb uncooked fettuccine; cook about 20 minutes, stirring occasionally, until tender and majority of liquid is absorbed.
• 4 Stir in 2 cups shredded deli rotisserie chicken and 2 cups frozen mixed vegetables, thawed; cook until heated through. Season with salt and pepper; enjoy!

Nutrition