Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- In a large skillet heat olive oil over medium heat.
- Then add the diced chicken and cook until browned and cooked through about 5-7 minutes.
- Add the chopped onion and garlic to the skillet and sauté until the onion is translucent, about 3 minutes.
- Stir in the frozen peas and carrots, then sprinkle the flour over the mixture and cook for 1-2 minutes.
- Gradually pour in the chicken broth and heavy cream, stirring constantly until the mixture is smooth and starts to thicken.
- Add the cooked pasta, dried thyme, dried rosemary, salt, and pepper to the skillet.
- Stir to combine and cook for an additional 5 minutes.
- Sprinkle shredded cheddar cheese over the top and cover the skillet.
- Cook for 2 to 3 minutes, or until the cheese is melted and bubbly.
- Garnish with additional herbs if desired before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner Recipes
- Cuisine: American