This recipe for creamy pasta topped with leftover shredded chicken is an easy dish you can whip up in under 30 minutes!
Ингредиенты
- 3/4 lb (340 g) gemelli or other short pasta
- 1 cup (150 g) frozen corn kernels, thawed
- 1 cup (150 g) frozen green peas, thawed
- 3 tbsp butter
- 3 tbsp unbleached all-purpose flour
- 2 cups (500 ml) chicken broth
- 2 cups (340 g) cooked chicken, shredded
Инструкция
- In a pot of salted boiling water, cook the pasta until al dente. One minute before the pasta has finished cooking, add the corn and peas. Drain.
- In the same pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Whisk in the broth. Bring to a boil. Simmer gently for 2 minutes or until thickened. Season with salt and pepper.
- Add the chicken, pasta and vegetables to the sauce. Reheat for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning.
