Creamy Chicken Pasta

This pasta tastes just like it came from a premade box mix...except better, of course! 

It's an easy copycat for sure!

I have always been fond of quick box mix foods. They were easy to make and kept me from starving when I was a kid (middle school/early high school) when my parents worked during the day in the summertime. As an adult, I have strayed from my old favorites because I learned how to make things homemade and they are way better. Why? They make more and taste better. This recipe reminds me a lot of a box mix I used to eat a lot and love that - so I dubbed it a "copycat recipe". Probably the best part of this recipe, in my opinion, is that the veggies have actual substance. It's not like a weird freeze-dried speck of carrot, there's actual slices of carrot in it! Tomorrow I'm sharing the recipe for the breadsticks I served this yummy pasta dish with, so stay tuned :)

(Print)
What you need:

• 8 oz. angel hair pasta
• 2 Tbsp. butter
• 1 medium carrot, peeled and sliced
• 1 rib celery, cut in half and diced
• 1 small shallot, minced
• Salt and pepper
• 2 Tbsp. all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 tsp. dried parsley 
• Chicken tenderloins
• Italian seasoning

Directions:

1. Break pasta into 1 to 2 inch pieces. Cook in a pot of salted water until al dente.
2. Meanwhile, cook chicken seasoned with Italian seasoning in a skillet. Let cool slightly and cut into strips. Set aside and keep warm.
3. Melt butter in a separate skillet over medium heat. Add carrot, celery, and shallot and saute for 5 to 7 minutes. Salt and pepper to taste. 
4. Add flour and cook for 1 minute, whisking while it cooks.
5. Then slowly add chicken broth and milk while you continue to whisk to prevent lumps. Turn heat up to medium-high. Once it begins to bubble, reduce heat to medium.
6. Add parsley and more salt and pepper, if needed. Cook for about 5 minutes until thickened and bubbly, stirring every so often.
7. Add pasta to sauce and stir to coat. Cook for 2 more minutes.
8. Remove from heat. Serve topped with strips of chicken.

Recipe from Iowa Girl Eats

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