Ingredients
Scale
- 8 ounces pappardelle pasta
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 4 slices turkey bacon, cooked and chopped
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon corn starch
- Salt and pepper to taste
Instructions
- Cook pappardelle pasta according to package instructions, drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add shredded chicken and turkey bacon, sauté for 5 minutes.
- Stir in frozen peas and carrots, cooking for an additional 3 minutes.
- Add chicken broth and bring to a simmer.
- In a small bowl, mix corn starch with a bit of water to create a slurry; add to skillet.
- Stir in heavy cream and thyme, allowing mixture to thicken.
- Season with salt and pepper.
- Toss in cooked pappardelle and mix well.
- Serve warm.
Notes
- For extra flavor, add some grated parmesan cheese on top before serving.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 80 mg