Ingredients
Pasta and Base Ingredients
- 8 oz pasta
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup shredded cheese (optional) For topping
Method
Preparation
- Cook the pasta according to package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Stir in the shredded chicken and frozen peas and carrots.
- Add cream of chicken soup, chicken broth, and dried thyme. Stir to combine and let simmer for about 5 minutes.
- Add the cooked pasta to the skillet, mix well, and season with salt and pepper.
- If using, top with shredded cheese and let it melt before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 3gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop.
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