Chicken Pot Pie Skillet Pasta

• portions: 5 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

2 tablespoon unsalted butter

1 small diced onion

3 cloves garlic minced

12 oz frozen mixed vegetables

2 tablespoon flour

2 cups chicken stock

3/4 cup evaporated milk

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried parsley

1/4 teaspoon black pepper

1 teaspoon salt

1 boneless skinless chicken breast, cut into bite-sized pieces.

2 cups shell pasta

1 tablespoon sherry

Instructions

Melt butter in a large deep skillet over medium heat. Add onion; cook and stir for 4 minutes. Add garlic; cook and stir until fragrant, about 45 seconds. Stir in mixed vegetables. Sprinkle flour over the mixture.

Pour in chicken broth and evaporated milk. Add in thyme, sage, parsley, black pepper, and salt. Stir to combine.

Add chicken and shell pasta into the skillet. Cover and cook until pasta is tender with a bite, about 12 minutes. Stir in sherry; taste and season with salt and pepper. Serve immediately.

Nutrition

• Calories: 308 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 46 mg
• Sodium: 662 mg
• Glucides Totaux: 36 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 18 g