One-Pot Creamy Chicken Pot Pie Pasta

By ldelmas

Ingredients

• Ingredients
• 1 1
• carton (32 oz) Progresso™ chicken broth
• 4 1/4 4 1/4
• cups uncooked wide egg noodles (8 oz)
• 2 2
• cups shredded cooked chicken
• 2 2
• cups frozen mixed vegetables
• 1 1
• teaspoon dried thyme leaves
• 1/2 1/2
• teaspoon salt
• 1/2 1/2
• teaspoon pepper
• 1/2 1/2
• cup half-and-half
• 2 2
• tablespoons chopped Italian (flat-leaf) parsley, if desired

Preparation

Step 1

1

In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).

2

Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.

3

Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.