Sunday, August 29, 2010

Chicken Pot Pie Penne

Fall is just around the corner and I've been anxious to cook up some fall favorites. Even though it's still a little too early for all the comforting fall dishes, I came up with a little fall teaser recipe. This Chicken Pot Pie Penne combines the deliciousness of a classic chicken pot pie with pasta for a nice casserole any time of year. Get a taste of fall now!...

With the end of August practically here, I'm ready for fall to come! Chicken Pot Pie is a comfort food in our house, especially when the fall weather comes around. Just thinking about tender pieces of chicken breast floating around in a silky sauce with mushrooms, peas and carrots, all covered in a buttery and flaky crust makes me even more anxious. Since I can't speed up time, I figured I could take all the delicious parts of a chicken pot pie and incorporate them into a meal somehow. Pasta is always a great ingredient to build flavors upon and as a result, this Chicken Pot Pie Penne came about. By preparing a simple chicken pot pie filling on the stovetop and combining it with whole wheat penne pasta, I had myself a delicious taste of fall that I can enjoy any time of year!


Chicken Pot Pie Penne
original Joelen recipe

2 tablespoons unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta

Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.

Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.

Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.

Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine.  Add the cooked penne pasta and toss to coat pasta. Serve hot.