One-Pot Creamy Chicken Pot Pie Pasta

The Valley Shopper 24^th Annual Good Food Made Easy, p. 17

1 carton (32 oz) chicken broth

4 ¼ cups uncooked wide egg noodles (8 oz)

2 cups shredded cooked chicken (rotisserie chicken is great to use in place of cooked shredded chicken)

2 cups frozen mixed vegetables

1 tsp dried thyme leaves

½ tsp salt

½ tsp pepper

½ cup half-n-half

2 tbsp chopped Italian (flat-leaf) parsley if desired

In a 4-5 quart Dutch oven, add chicken broth, egg noodles, chicken mixed vegetables, thyme, salt & pepper. (Ingredients will sit above the liquid.) Heat to boiling, reduce heat to medium; simmer uncovered 8-10 minutes stirring occasionally, until most of liquid is absorbed and pasta is tender.

I ended up stirring constantly because stuff kept sticking to the bottom of the Dutch oven.

 Stir in half-n-half and continue cooking 1-2 minutes or until heated through. Top with parsley. Serve with a side of crusty bread and a green salad.

I mean, it's enough of a meal by itself.

My Rating: 4/5 "I, who do not like chicken pot pie, made this to surprise my husband, who adores chicken pot pie. We actually both ended up enjoying the dish. It has more flavor than you'd expect from a thinner creamy sauce like this. I wasn't sure why I had to make it in a Dutch oven when I wasn't going to cover the pot and cook for a long time, but it was fun to dig out my Le Creuset anyway."