Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme (or 1 tbsp. fresh thyme, finely chopped)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup whole milk
- 1 cup shredded Parmesan cheese (divided)
- 8 ounces rotini pasta (cooked al dente, only halfway though)
- 75 grams frozen green peas (1/2 cup, frozen, cooked only slightly to soften)
- 9 ounces cooked chicken (2 cups diced, you can use a rotisserie chicken, I used cooked leftover turkey)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Spray a 2 quart casserole dish with non-stick cooking spray.
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Step 3: Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
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Step 4: Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk. Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and 1/2 cup Parmesan cheese. Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
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Step 5: Pour sauce over cooked pasta and add diced chicken and peas to the mixture, then stir well.
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Step 6: Pour into the casserole pan. Sprinkle remaining 1/2 cup Parmesan cheese over top. Cover and bake for 20-25 minutes.
We hope you enjoy this recipe!
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