Chicken Pot Pie Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

12 ounces uncooked pasta such as rotini, (penne or shells)

1 1/2 tablespoon olive oil

1/2 cup diced yellow onion

1/2 cup diced carrots

1/2 cup diced celery

Kosher salt and fresh ground black pepper to taste

2 cloves garlic, (grated or minced)

1/2 cup frozen peas, (defrosted)

1 1/2 teaspoons fresh thyme leaves

1 1/2 teaspoons chopped fresh sage

2 tablespoons flour

1 cup low sodium chicken broth

1 cup low fat milk or whole milk

1 1/2 cups cooked diced boneless skinless chicken breasts

1/4 cup plain Greek yogurt, (low fat or whole milk are best)

Instructions

Cook the pasta until al dente. While the pasta cooks prep the vegetables and chicken. Once the pasta is cooked, drain it and set aside. Return the pot or pan to the stove and heat the olive oil over medium-high.

Add in the onion, carrots and celery and season with salt and pepper. Sauté the vegetables until they've softened slightly, about 5 minutes. Add in the garlic, peas and fresh herbs and sauté another minute.

Sprinkle the flour over the vegetables and stir it in until it's combined with the vegetables. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Pour in the milk and stir in diced chicken. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 5 minutes.

Add in the pasta and stir together until it is completely coated in the sauce. Turn off the heat and stir in the Greek yogurt. Serve the pasta topped with extra fresh thyme leaves desired.

Nutrition

• Calories: 446 kcal
• Lipides Totaux: 6 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Cholestérol: 40 mg
• Sodium: 119 mg
• Glucides Totaux: 65 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 31 g