Prep time: 10 mins
Cook time: 40 mins
Serves: 6
INGREDIENTS:
1 tbsp butter
1 large onion, chopped
3 celery stalks, chopped
3 medium carrots, chopped
6 chicken thighs, skinless, boneless and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
12 oz pasta, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
DIRECTIONS:
In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, and carrot to the pot and cook for about 5 minutes until the vegetables soften. Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute and then add the white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
Cook for 15 minutes over medium-low heat, stirring occasionally, then add the frozen peas and the rosemary. Stir everything together and cook for an additional 10 minutes or until the pasta is cooked to your liking. Garnish with fresh parsley and serve.
