Happy New Year, friends! I thought I'd start the New Year with one of our favourite dinner recipes of the moment. One that's a comfort food made healthier and, dare I say it, more delicious and one that should fit in with whatever New Years Resolution you may have decided on.
Inspired by a classic chicken pot pie but made 100x easier, this pasta recipe is super quick to make and will be loved by the whole family. Sneaking in veggies and coated in a rich and creamy (but secretly healthy!) sauce, it's a recipe that you'll be making over and over again.
You might be asking, why pasta? And the answer to that question is pretty simple... laziness.
You see, I love all the flavours of chicken pot pie - but not being able to buy decent gluten free pastry means that chicken pot pie is a recipe that takes way more minutes than I'd like and always gets left for special occasions instead.
Pasta, however, is quick and you can boil the pasta whilst you get the sauce ready - meaning this recipe can be made and on the table in less than 20 minutes.
But not only is it quick and easy - it's also all sorts of delicious. Whether you use gluten free or regular spaghetti or zucchini noodles (or any other vegetable noodles) for a low carb option, it's a healthy recipe that tastes anything but.
So let me share the recipe with you >>
Healthy Chicken Pot Pie Pasta Recipe
serves one, easily multiplied
gluten free, low fat, egg free, high protein, clean eating recipe
1 serve of your favourite pasta, cooked and drained
~100-150g chicken breast, sliced
1 small carrot, peeled and diced
1/4 cup peas (fresh, frozen or canned all work)
1/4 cup corn kernels (fresh, frozen or canned all work)
1/4 cup chicken stock
1 tsp cornflour/cornstarch
2 tbsp (40g) reduced fat cream cheese
Salt and pepper, to taste
A pinch of thyme leaves
- Cook your pasta according to package directions and set aside.
- In a small non-stick saucepan over a medium-high heat (we use the same pan to cook both the pasta and the sauce to save on dishes), saute your chicken with your carrot until your chicken is cooked through and your carrots start to soften. If your chicken starts to stick to the bottom of your pan, add a small splash of water.
- Once your chicken is cooked through, add your peas, corn and cornstarch and stir to combine.
- Add in your chicken stock, stirring to incorporate all of the ingredients and ensuring there's no lumps of cornstarch.
- Reduce your heat to medium-low and once your mixture begins to thicken, add your cream cheese and thyme and season to taste.
- Toss your cooked pasta through your sauce mixture and serve immediately.
But tell me, what's one recipe you'd love a healthier or easier option for?
And do you have any New Year's resolutions?
I'm not much of a resolution maker but this year I'm hoping to fit in more date nights with Jesse!