Canadian Living Comfort Food - - Pastas & Casseroles -

Hands-on time: 30 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Pleas­ing ev­ery­one at the din­ner ta­ble can be a chal­lenge, but with the win­ning com­bi­na­tion of chicken and pasta, this dish is sure to be a hit. This is a great way to use up left­over breasts and thighs, or you can buy a ro­tis­serie chicken at the gro­cery store for a fast week­night meal. Add pep­per to taste.

2 tbsp un­salted but­ter

1 small onion, thinly sliced

1 clove gar­lic, minced

2 tbsp all-pur­pose flour

1 cup sodium-re­duced chicken broth

1 cup evap­o­rated milk

1 tbsp grainy mus­tard

2 cups cubed cooked chicken

1 cup frozen peas

pinch salt

340 g far­falle

In large skil­let, melt but­ter over medium heat; cook onion, stir­ring oc­ca­sion­ally, un­til golden, about 7 min­utes. Add gar­lic; cook, stir­ring, for 1 minute. Sprin­kle in flour; cook, stir­ring, un­til light golden, about 1 minute.

Whisk in broth, milk and mus­tard; cook, stir­ring oc­ca­sion­ally, un­til slightly thick­ened, about 3 min­utes. Stir in chicken, peas and salt; cook, stir­ring, un­til warmed through, about 2 min­utes.

Mean­while,salted wa­ter, in cook large pasta saucepan ac­cordingof boil­ing to pack­age in­struc­tions for al dente. Re­serv­ing ¼ cup of the cook­ing liq­uid, drain. Re­turn pasta to pan. Add chicken mix­ture; toss to coat. Grad­u­ally stir in enough of the re­served cook­ing liq­uid to reach de­sired con­sis­tency.

per serv­ing: about 611 cal, 39 g pro, 14 g to­tal fat (6 g sat. fat), 80 g carb (6 g di­etary fi­bre, 10 g sugar), 83 mg chol, 623 mg sodium, 513 mg potas­sium. % RD I: 20% cal­cium, 35% iron, 17% vit A, 42% vit C, 94% fo­late.

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