Chicken-Potpie Pasta
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Everyday Food, October 2012
- Total Time 30 minutes
- Yield Serves 6
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Ingredients
- Salt and pepper
- 3/4 pound penne or other short tubular pasta
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups diced cooked chicken
Directions
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In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
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Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
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Stir pasta into chicken mixture.
This is very nice, and i can not wait making this dish to have a taste, it must be yummy:).
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This was a nice, winter-ready recipe. Prep and cook came closer to an hour. I would suggest cutting your carrots more on the small/thin side than medium, but I supposed that could be up to interpretation. Only thing I thought it needed was potatoes! Next time around I'll find out a way to work them in.