Description
A delicious fusion of chicken pot pie and pasta, featuring creamy chicken and zucchini noodles.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium zucchinis, spiralized
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the shredded chicken and frozen mixed vegetables, cooking until heated through.
- Stir in the chicken broth, heavy cream, garlic powder, onion powder, thyme, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 5 minutes.
- Add the spiralized zucchini noodles and cook for an additional 3-4 minutes until the noodles are tender.
- Serve hot and enjoy your creamy chicken pot pie pasta!
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to add your favorite herbs for extra flavor.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Chicken Pot Pie, Pasta, Creamy, Zucchini Noodles