Ingredients
– 2 cups rotini pasta
– 1 lb boneless, skinless chicken thighs, cubed
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup carrots, diced
– 1 cup frozen peas
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley for garnish
Equipment Needed
– Large skillet or sauté pan
– Pot for boiling pasta
– Wooden spoon or spatula
– Measuring cups and spoons
– Chopping board and knife
Step-by-Step Instructions
To start off, cook the rotini pasta according to package instructions until al dente. Make sure you salt your water generously; it makes a world of difference in flavor! While the pasta is cooking, I like to prepare my chicken and veggies. Heat olive oil in a large skillet over medium-high heat, and add the cubed chicken thighs. I season them with salt, pepper, thyme, and paprika, allowing them to sear beautifully. The smell of seasoned chicken cooking fills my kitchen, making me feel right at home! (See the next page below to continue steps…)