- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Equipment Needed
- Large pot for boiling pasta
- Skillet or saucepan for the sauce
- Wooden spoon for stirring
- Measuring cups and spoons
- Cutting board and knife
- Colander for draining pasta
Step-by-Step Instructions
One of the first things I do is boil the pasta. I bring a large pot of salted water to a rolling boil, then toss in the pasta. It’s important not to overcook it since it will finish cooking in the sauce later. I usually set a timer for a minute less than the package instructions; you’ll thank me for this tip later! Once it’s al dente, I drain it and set it aside.
While the pasta is cooking, I heat up a tablespoon of olive oil in my trusty skillet over medium heat. The moment the oil starts shimmering, I add the finely diced onion and sauté it until it’s translucent. There’s something magical about the smell of onions cooking—sweet yet savory—and it always makes my mouth water. After about five minutes, I toss in the minced garlic, stirring just until it’s fragrant. I’ve learned that garlic burns quickly, so I stay close to the stovetop during this step.
Then comes the fun part: adding the rest of the ingredients! I add in shredded chicken, sliced carrots, dried thyme, and rosemary, stirring everything together. The colors are stunning, with the bright orange of the carrots and the lush green of the peas creating a beautiful medley. Once everything is well mixed, I pour in the chicken broth and give it a good stir. I let it simmer for about 10 minutes, allowing those flavors to come together beautifully. This is honestly where my kitchen smells the best, and I can hardly wait to dig in! (See the next page below to continue…)