Chicken Pot Pasta

Funny how dinner ideas can sometimes morph into something completely different than planned.  Since yesterday I’ve been thinking about peanut sauce…but somehow I wound up with creamy dill sauce.  :)

Basically it stemmed from my lack of desire to go to the store for limes.

Instead, I started pulling things out of the fridge and freezer and created a random new recipe.

I was thinking about whipping up a chicken pot pie, but no puff pastry in the house…and the frozen pie crust at the back of the freezer has seen better days. ;)

So instead I whipped up some chicken pot “guts” with a dill twist and tossed it with penne instead.

Chicken Pot Pasta

Ingredients:

• 2 boneless skinless chicken breasts, seasoned, cooked, & cubed
• 2 cups uncooked penne (or other small pasta)
• 2 cups frozen mixed veggies
• 1 tsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 garlic clove, minced
• 2 cups button mushrooms, sliced

Sauce:

• 2 tbsp butter or margarine (I use Olivina)
• 2 tbsp corn starch
• 1 cup skim milk (plus more for thinning if needed)
• 1/4 cup shredded dill havarti
• dill, salt, & cayenne pepper to taste

Directions:

• Boil pasta.  During last 2 minutes of boiling, add frozen veggies.  Drain.
• In a large non-stick skillet, heat olive oil over med-high heat.  Saute onions, peppers, garlic and mushrooms until softened.  (Add a smidge of water and cover with a lid if pan gets to dry).  Season with salt and pepper.
• Remove pan from heat while preparing sauce.

• In a non-stick pot (I just used the pasta pot) melt margarine over med heat until bubbly.  Add corn starch and stir until smooth.  Let cook 30-45 seconds.  Add large splash of milk and start whisking.  Gradually add remaining milk, whisking the whole time…until smooth, slightly bubbling and thickening. 
• Reduce heat to med-low, keep whisking.  Add salt, cayenne and dill to taste (I go heavy on the dill, light on cayenne).  Add more milk to thin if necessary.
• Remove from heat and stir in cheese. 
• Put skillet of veggies back over medium heat.  Add chicken and bring up to temperature.  Add drained pasta and veggies.  Add sauce.  Stir until all mixed and heated through.

• Serve!

What I loved about this is the versatility.  It lends itself to pretty much any veggies (spinach would be awesome) and any seasoning/cheese combo.  How about adding bacon?!  *drool*

It could even be done in a lazy bones fashion using just a can of mushroom soup instead of homemade sauce. 

For added flavour I think next time I would use half chicken stock / half milk.  Oh so yummy!

This recipe created 4 large servings, or 6 smaller ones.  I may have eaten more than my fair share…and um, skipped the salad. :)

If you try this and make any alterations of your own, let me know!