Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz pasta, cooked
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, melt butter over medium heat and sauté onions until translucent.
- Add flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in milk, stirring constantly until sauce thickens.
- Stir in cheese, salt, and pepper until smooth.
- Add cooked chicken, carrots, and peas; cook until heated through.
- Combine the sauce with cooked pasta and toss to coat evenly.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute or add other vegetables like corn or green beans for variety.
- Use leftover cooked chicken to save time.
- For a lighter version, replace milk with skim milk or almond milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg