Chicken Pot Pie Pasta

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Ingredients

• 2 tbsp olive oil

• 1/4 cup each diced onion, carrot, and celery

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 3-4 sprigs fresh thyme

• 1 cup diced cooked chicken

• 3 1/2 cups chicken broth

• 1/4 cup cream

• 1 1/2 cups small dried pasta (shells, ditalini, elbows, etc.)

• 2 tbsp butter

• 1/2 cup breadcrumbs

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Instructions:

1. Saute onions, carrots, and celery in olive oil on medium high heat until the onions are translucent.

2. Add salt, black pepper, onion powder, and thyme and saute for another 1-2 minutes. Add the cooked chicken.

3. Add the chicken broth and cream, and bring the mixture to a boil. Remove the thyme sprigs and add the pasta.

4. Lower the heat to medium. Cook the pasta until its cooked through (time depends on shape, but roughly 10-15 minutes), stirring occasionally.

5. Once the pasta is cooked through, raise the heat to high, add 1 tablespoon of butter, and continue cooking until the sauce is thick and coats the pasta.

6. In a separate frying pan, melt the remaining butter and add the breadcrumbs. Toast the breadcrumbs on medium heat until they are golden brown.

7. Serve the pasta with the toasted breadcrumbs on top.