Gluten Free Chicken Pot Pie Pasta

Ingredients

• 12 ounces gluten free pasta such as elbows or curly pasta
• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 ½ cups frozen mixed vegetables, thawed (one bag peas and carrots)
• 1 bag frozen corn
• 2 tablespoons gluten free all-purpose flour
• 2 cups chicken broth
• 2 cups heavy cream
• 1/2 tsp garlic powder
• 4 cups cooked chicken breast, shredded or diced
• salt, to taste
• pepper, to taste

Steps

1. Cook the noodles according to the package directions, then drain them.
2. Melt the butter in a large skillet over medium heat. Add the onion, garlic, corn and mixed vegetables to the skillet.
3. Season the vegetables with garlic powder as well as ½ teaspoon salt and ¼ teaspoon pepper, stirring to combine. Cook the vegetables until the onions are soft, about 5 minutes.
4. Stir in the flour until the vegetables are coated. Add the chicken broth and heavy cream to the vegetables and bring to a simmer.
5. Stir the vegetables occasionally until the sauce has thickened, about 5 minutes.
6. Add the cooked pasta and chicken to the vegetables and stir to combine. Season the pasta mixture with salt and pepper to taste.

See Also

https://www.tastingtable.com/794820/chicken-pot-pie-pasta-recipe/