Chicken Pot Pie Fettuccini

Photo by Linda A.
Adapted from pillsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 1

    carton (32 oz)chicken broth

  • 1

    cup milk or Half and Half

  • Salt and pepper to taste

  • 3/4

    lb uncooked fettuccine

  • 2

    cups shredded deli rotisserie chicken

  • 2

    cups frozen mixed vegetables, thawed

  • 1/2

    cup grated fresh parm cheese

Directions

In 4-quart pot or Dutch oven, melt butter over medium heat; gradually beat in flour with whisk until mixture is thick and smooth. Gradually pour in chicken broth and milk, beating until smooth. Season with salt and pepper. Heat to boiling; reduce heat to medium-low. Add fettuccine; cook about 20 minutes, stirring occasionally, until tender and majority of liquid is absorbed. Stir in chicken and mixed vegetables, thawed; cook until heated through. Add parm cheese. Season with salt and pepper; enjoy!

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