Ingredients
Here’s what you’ll need to create this comforting dish:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup green peas
- 2 cups chicken broth
- 1 cup milk
- 8 ounces pasta (penne or rotini works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
Feel free to substitute chicken with turkey or use frozen mixed vegetables to save time. The flexibility of this recipe allows you to tailor it to your pantry’s contents.
Instructions
Let’s get cooking! Follow these simple steps:
- Heat the olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then add to the skillet. Cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the carrots and peas, cooking for an additional 5 minutes until slightly tender.
- Sprinkle the flour over the vegetables, stirring to coat. Slowly add the chicken broth and milk, stirring continuously until the sauce begins to thicken.
- Stir in the pasta, thyme, and rosemary. Cover and simmer on low heat for about 15 minutes, or until pasta is al dente.
- Return the chicken to the skillet, stirring in the shredded cheddar cheese until melted and creamy.
- Adjust seasoning with salt and pepper to taste before serving.
As my abuela taught me, always taste as you go — it’s the best way to ensure every bite sings with flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International