Chicken Pot Pie Pasta

• Meat

  • 1/2 cup Chicken, cooked

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Peas, frozen
  • 1/3 cup Yellow onion

• Canned Goods

  • 1 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 3/4 lb Penne or pasta, whole wheat

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Flour
  • 3/4 tsp Kosher salt

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Parmesan cheese
  • 1/3 cup Skim milk

Found on reciperunner.com

Description

Ingredients

• 3/4 pound whole wheat penne or pasta of choice
• 2 tablespoons butter
• 1/4 cup flour
• 1/3 cup yellow onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups low sodium chicken broth
• 1/3 cup skim milk
• 1/2 cup frozen peas, defrosted
• 1/2 cup cooked chicken, diced or shredded
• 1/3 cup parmesan cheese, shredded

Directions

• Preheat oven to 375 degrees and spray an oven safe baking dish with cooking spray.
• Cook the pasta according to the package instructions, drain it, and set aside.
• In a large sauce pan melt the butter over medium high heat.
• Once the butter is melted add in the carrots, onion, and celery.
• Cook the vegetables until they are tender, 4-5 minutes.
• Add in the flour, salt, and pepper, and stir together until the vegetables absorb all of the flour.
• Slowly add in the chicken broth stirring constantly to prevent lumps from forming.
• Add in the milk and cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Add the chicken and peas to the sauce and stir together.
• Add in the pasta and stir together until it is completely coated in the sauce.
• Pour the pasta into the prepared baking dish and top with the parmesan cheese.
• Bake at 375 degrees for 20 minutes or until the cheese is melted and golden.