Creamy chicken pot pie pasta that is incredibly delicious and low point!
One pot comfort food meal! Get in your veggies! Kid & family friendly!!
Full recipe in video below!
RECIPE:
1 pound uncooked boneless skinless chicken breasts
4 tablespoons light butter
½ cup chopped onion
¼ cup flour
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups skim milk
2 ½ cups water
1 tablespoon Better Than Bouillon Roasted Chicken Base
OR
2 1/2 cups broth
½ teaspoon poultry seasoning, found in the spice section
1 package Fiber Gourmet Pasta (to order: https://www.netrition.com/cgi/goto.cgi?aid=4549
1 cup frozen corn kernels
2 cups frozen peas and carrots
*Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside. (*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken)
Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
Add the chopped chicken, corn, and peas and carrots and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through.
8 Servings (approx. 1 1/4 cups)
7sp (green)
4sp (blue & purple)
2sp (purple with 0sp pasta)
224 Calories
-with Fiber Gourmet Pasta-
Recipe inspiration from emilybites.com