Prep time: 20 minutes

Cook time: 30-40 minutes

Materials:

• 2 chicken breasts cubed
• 1 large onion chopped
• 2 carrots diced
• 2 ribs of celery diced
• 1 cup frozen peas
• 4 garlic cloves diced
• 1/4 cup unsalted butter
• 1/4 cup flour
• 4 cups chicken stock
• 1/2 cup heavy cream
• 3 cups short pasta
• 1 tbsp. oregano
• 1/2 tsp thyme
• 1/2 tsp marjoram
• Salt and pepper to taste
• 2 tbsp. olive oil

Process:

1. In a soup pot or Dutch oven add in the the olive oil.
2. Keeping the heat on medium/ high add in the chicken. Season with salt and pepper and cook 3-5 minutes until the chicken is fully cooked through. Remove and place on a clean plate.
3. In the same skillet add in the onion. Cook 3-4 minutes until golden, stirring often.
4. Add in the garlic and cook until fragrant.
5. Add in the carrot and celery. Cook for an additional 3-4 minutes, stirring often.
6. Add in the unsalted butter.
7. Cook until the butter melts and then add in the flour. Cook for about 60 seconds stirring constantly.
8. Add in the chicken stock and cook, stirring often, until the mixture has thickened.
9. Add in the heavy cream, peas, and cooked chicken.
10. Season with oregano, thyme, marjoram, salt and pepper. Mix well to combine.
11. Bring the mixture to a boil and add in the pasta. Mix well to combine, lower heat to a simmer and cover.
12. Cook until the pasta is fully cooked through (times will vary depending on pasta).
13. Plate and ENJOY!