Ingredients
Here’s what you’ll need to recreate this comforting dish:
- 8 ounces of penne pasta
- 2 tablespoons olive oil
- 1 pound of boneless, skinless chicken breast, diced
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
If you’re missing an ingredient, don’t worry! You can substitute the penne with any pasta you have on hand, and if you’re out of chicken, turkey works just as well. The flexibility of this recipe is part of its charm, much like my grandmother’s cooking where improvisation was always welcome.
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, garlic, and carrots. Sauté until the onions are translucent, about 5 minutes.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then slowly whisk in the chicken broth and heavy cream. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Add the cooked chicken, peas, and pasta to the skillet, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Season with additional salt and pepper to taste. If desired, top with grated Parmesan cheese before serving.
As you prepare this dish, remember to trust your senses. My abuela always said, “You cook with your heart, not just your hands.” Listen to the sizzle, watch the colors blend, and taste the transformation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International