Chicken Pot Pie Pasta

This is a nice variation on the classic dish, using pasta instead of the crust. The flavors are all there and it's a wonderful meal. Enjoy!

Ingredients:

-16 oz small pasta (shells, rotini, etc) cooked and drained

- 4 Tbs butter

-1 Tbs extra virgin olive oil

-2 large chicken breasts, skinless, boneless, cut into chunks

-1 Tbs seasoned salt

-1/2 tsp pepper

-1/2 tsp garlic powder

-1 onion, finely diced

-2 garlic cloves, minced

-12 oz frozen peas and carrots

-2 cups chicken broth

-1 cup heavy cream

-1/2 cup shredded cheddar cheese

Directions:

Preheat the oven to broil. 

Cook pasta according to package directions, then drain.

Meanwhile, melt the butter and heat the oil in large sauce pan or wok. Add the chicken chunks and season with the seasoned salt, pepper, and garlic powder. Once nicely browned on all sides, remove chicken from stove and return wok. Do not clean!

In the same wok, add the onion and garlic. Saute for a couple of minutes, scraping the bits from the chicken. Add the peas and carrots. Mix well and cook for about 5 minutes. Stir in the broth and cream. Return the chicken and any juices to the wok. 

Give it a good stir and cook for about 5 minutes or until the sauce starts to thicken. Add the cooked pasta and give it another really good stir. Finally, stir in the cheese.

Quickly place the wok in the oven and broil for a couple of minutes. Enjoy! YUM!