ONE-POT CREAMY CHICKEN POT PIE PASTA

One-Pot Creamy Chicken Pot Pie Pasta image

Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Previous Next

Ingredients

1 carton (32 oz) Progresso™ chicken broth
4 1/4 cups uncooked wide egg noodles (8 oz)
2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half
2 tablespoons chopped Italian (flat-leaf) parsley, if desired

Steps:

In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g