Ingredients for Chicken Pot Pie Pasta 5 Ww Points
- Whole Wheat Spaghetti
- 1 1/2 cups cooked chicken (shredded or diced)
- Carrots
- Celery Ribs
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- White Wine
- 1 cup frozen peas
- 1 large egg
- Egg White
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice (plus optional extra)
- 1/2 teaspoon salt (plus more to taste)
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How to Make Chicken Pot Pie Pasta 5 Ww Points
- Boil 4 cups salted water in a large pot. Add 1 cup pasta (penne, rotini, or your favorite shape) and cook according to package directions until al dente.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots. Sauté for 5-7 minutes, until softened.
- Add 2 cloves minced garlic and sauté for 1 minute more.
- Stir in 1/2 teaspoon salt.
- Add 2 tablespoons butter and 2 tablespoons all-purpose flour to the skillet. Cook for 2 minutes, stirring constantly, to create a roux.
- Pour in 1/4 cup dry white wine and 1 tablespoon lemon juice. Cook, stirring, until slightly reduced and thickened.
- Gradually whisk in 1 cup chicken stock until smooth.
- Add 1 1/2 cups cooked chicken (shredded or diced), 1 cup frozen peas, and stir to combine. Heat through.
- Season with additional salt to taste.
- Drain the cooked pasta and add it to the skillet.
- In a small bowl, whisk 1 large egg. Add to the skillet along with 1/4 cup grated Parmesan cheese. Stir thoroughly for 2 minutes until the cheese is melted and the sauce is creamy.
- Optional: Stir in a teaspoon of olive oil and a squeeze of fresh lemon juice for extra flavor.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
16g
Carbs
12g
