Description
A healthy, delicious and easy spin on traditional chicken pot pie!
Ingredients
- ¾ pounds Whole Wheat Penne Pasta
- 2 Tablespoons Butter
- ½ cups Carrots, Diced
- ⅓ cups Yellow Onion, Diced
- ½ cups Celery, Diced
- ¼ cups Flour
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1-½ cup Low Sodium Chicken Broth
- ⅓ cups Skim Milk
- ½ cups Cooked Chicken, Diced Or Shredded
- ½ cups Frozen Peas, Defrosted
- ⅓ cups Parmesan Cheese, Shredded
Preparation
Preheat oven to 375 F and spray a 9×13 oven-safe baking dish with cooking spray.
Cook the pasta according to the package instructions, then drain it and set aside.
In a large saucepan melt the butter over medium high heat. Once the butter is melted add the carrots, onion, and celery. Cook the vegetables until they are tender, 4-5 minutes.
Add the flour, salt, and pepper, and stir together until the vegetables absorb all of the flour. Slowly add the chicken broth stirring constantly to prevent lumps from forming.
Add 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 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 F for 20 minutes or until the cheese is melted and golden.
