One Pot Creamy Chicken Pot Pie Pasta

Ingredients

• 1 tablespoon butter (unsalted)
• 1 large onion (chopped)
• 1 stalk celery (chopped)
• 1 medium carrot (chopped)
• 6 chicken thighs (skinless, boneless and cut into bite size pieces)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh rosemary (chopped (or 1/2 tsp dried rosemary))
• ½ cup white wine
• 4 cups chicken broth (low sodium or no sodium added)
• 12 ounces pasta (uncooked)
• 1 cup frozen peas
• 1 tablespoon fresh parsley (chopped)

Instructions 

• In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.
• Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
• Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.
• Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.
• Garnish with fresh parsley and serve.