Equipment
- Utinsel Set
- Cutting board
- Knives
- Measuring spoons
- Glass Measuring Cups
Ingredients
- 1 lb boneless, skinless chicken thighs diced into 1-inch pieces
- 2 tablespoon olive oil
- 1 cup chopped carrots
- ½ cup chopped onion
- ½ cup chopped celery
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 can cream of chicken soup + 1 can milk
- 2 cups chicken broth
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried thyme
- ½ lb fettuccine pasta uncooked
- 1 cup colby jack cheese shredded + ½ cup for topping
Instructions
- Heat olive oil in a large, deep-sided pot or very large skillet over medium heat.
- Add chopped carrots, celery, onion, and minced garlic. Saute over medium-high heat for 5-7 minutes.
- Add raw chicken, salt, and pepper and cook for 5 minutes, stirring occasionally (chicken will still be a bit pink in the middle; it will finish cooking next)
- Add soup, milk, broth, parsley, thyme and dry pasta. Stir well and bring to a boil.
- Reduce heat to low and simmer uncovered for 25 minutes until pasta is tender. Stir every 2-3 minutes to prevent pasta from sticking to the bottom. Low heat is important. If you notice it needs more liquid to get the pasta past the al dentate stage, add a bit of water or more chicken broth.
- Remove from heat, stir in 1 cup cheese, and let set for 5 minutes.
- Top with remaining ½ cup cheese and serve.
- Enjoy!
Video
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