CHICKEN-POTPIE PASTA

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Chicken-Potpie Pasta image

When you don't always have time to make the real deal, enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation (about 45 minutes) or the classic (about 1 hour).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 30m

Number Of Ingredients 10

Salt and pepper
3/4 pound penne or other short tubular pasta
1/3 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1/4 cup all-purpose flour
2 cups chicken broth
2 cups diced cooked chicken

Steps:

  • In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
  • Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
  • Stir pasta into chicken mixture.

Nutrition Facts : Calories 355 g, Fat 7 g, Fiber 4 g, Protein 20 g, SaturatedFat 4 g

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