This pasta may seem simple, but it is sure to become a favorite. It comes together in less than 25 minutes in a single pot, and is the perfect comfort food. Yet with lean protein, fresh vegetables, and gluten-free or whole wheat noodles, this dish is as healthy as it is delicious.
Makes 6 servings
Ingredients
2 Tbs. butter
1/2 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 cup sliced mushrooms
2 cloves garlic, minced
2 sprigs thyme, stems discarded (or 1 tsp. dried)
1 tsp. minced fresh dill (or 1/2 tsp. dried)
1 tsp. minced fresh rosemary leaves (or 1/2 tsp. dried and crushed)
3/4 tsp. salt
1/2 tsp. black pepper
3 3/4 cups chicken broth
12 oz. uncooked fusili*
1 lb. cooked chicken or turkey, cubed or shredded (about 3 cups)
1/3 cup sour cream or plain yogurt
1 Tbs. minced fresh parsley
Instructions
- Set a large pot over medium-high heat and add the butter. When the butter has melted, add the diced onion, carrots, celery, and mushrooms. Cook for 6-7 minutes, stirring frequently, until the vegetables are softened and the mushrooms have shrunken. Add the minced garlic, thyme, dill, rosemary, salt, and black pepper. Continue cooking for a minute longer, until fragrant.
- Stream the chicken broth into the pot. Add the noodles and stir to submerge them. Place a lid on the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium so the liquid simmers vigorously.
- Cook for 10-12 minutes, until the pasta is tender and has absorbed nearly all the broth. Stir in the cooked chicken, sour cream, and fresh parsley. Continue cooking for 1-2 minutes longer, until the pasta is heated through.
- Adjust the salt and pepper to taste, and serve.
*Any short-cut pasta may be used. Gluten-free and whole wheat noodles are great options, but white pasta also works.
