Creamy Chicken Pasta

What you need:

    • 8 oz. angel hair pasta
    • 2 Tbsp. butter
    • 1 medium carrot, peeled and sliced
    • 1 rib celery, cut in half and diced
    • 1 small shallot, minced
    • Salt and pepper
    • 2 Tbsp. all-purpose flour
    • 1 cup chicken broth
    • 1 cup milk
    • 1/2 tsp. dried parsley
    • Chicken tenderloins
    • Italian seasoning

Directions:

    1. Break pasta into 1 to 2 inch pieces. Cook in a pot of salted water until al dente.
    2. Meanwhile, cook chicken seasoned with Italian seasoning in a skillet. Let cool slightly and cut into strips. Set aside and keep warm.
    3. Melt butter in a separate skillet over medium heat. Add carrot, celery, and shallot and saute for 5 to 7 minutes. Salt and pepper to taste.
    4. Add flour and cook for 1 minute, whisking while it cooks.
    5. Then slowly add chicken broth and milk while you continue to whisk to prevent lumps. Turn heat up to medium-high. Once it begins to bubble, reduce heat to medium.
    6. Add parsley and more salt and pepper, if needed. Cook for about 5 minutes until thickened and bubbly, stirring every so often.
    7. Add pasta to sauce and stir to coat. Cook for 2 more minutes.
    8. Remove from heat. Serve topped with strips of chicken.

Recipe from Iowa Girl Eats