Pot Pie Pasta

Ingredients 

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 cups mixed frozen vegetables (peas, carrots, corn)

• 1 to 2 teaspoons Italian seasoning

• 2 cloves garlic, minced

• 2 1/2 cups chicken broth

• 8 ounces pasta

• 2 cups rotisserie chicken, shredded

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

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Directions

1.  In a large pot, heat olive oil over medium heat. Add the onion, celery, and Italian seasoning, and sauté for 5 minutes until the vegetables are softened and fragrant.

2. Add garlic and cook for 1 minute

3. Stir in the frozen peas, carrots, and corn, cooking for another 2 to 3 minutes.

4. Pour in the chicken broth, then add the pasta. Stir well to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 8 minutes or until the pasta is al dente.

5. Stir in the shredded rotisserie chicken and heavy cream. Let it cook for an additional 2 to 3 minutes until everything is warmed through.

6. Stir in the Parmesan cheese, adding more to taste. Adjust salt and pepper as needed.

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