Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 6 skinless, boneless chicken thighs, cut into bite-size pieces
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- ½ cup white wine
- 4 cups low-sodium chicken broth
- 12 ounces uncooked pasta
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Instructions
- Melt butter in a large saucepan over medium heat.
- Add chopped onion, celery, and carrot; sauté for about 5 minutes until softened.
- Add chicken thighs, season with salt and pepper; cook until no longer pink.
- Sprinkle flour over mixture; cook for 1 minute to eliminate raw taste.
- Add rosemary, white wine, and chicken broth; stir well.
- Incorporate uncooked pasta; simmer on medium-low heat for about 15 minutes.
- Stir in frozen peas; cook for an additional 5-10 minutes until pasta is al dente.
- Garnish with fresh parsley and serve hot.
Notes
Cut chicken and vegetables into similar-sized pieces for even cooking.
Taste the dish as you go and adjust seasoning as desired.
For added creaminess, stir in a splash of heavy cream at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg