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Chicken Pot Pie Pasta Salad

If you’ve spoken to me within the past week, you’ve probably wondered if I had a terminal illness. Between the jitters, the huge bags under my eyes, and the minor tantrums I throw throughout the day, I’m sure most people think I’m either dying or pregnant. But really, I’m just getting married, and it’s T minus three days until D Day (I mean, the wedding).

It’s true. In eight weeks, we’ve somehow managed to planĀ a party for a hundred people at a nice venue. Someone asked me if we plan on honeymooning. I said yes, if you count Nap Town and Sleepsville as locations.

Needless to say, I haven’t been cooking much, or shopping much. My fridge looks like Tiny Tim’s right now. Several times, all I had were some veggies, chicken, and noodles. During those times, this chicken pot pie pasta salad recipe saved my ass. It brought all the comforting flavors of the real chicken pot pie without requiring me to sweat over the stove during hot weather.

I would give it a big introduction, but even as I’m writing, my eyes are drooping a little. So all I’m going to say is that it’s yummy, and you should try it.

Ingredients

10-12 Oz. Spiral Pasta

1/4 Cup Olive Oil

2 Tablespoons Minced Garlic

3 Tablespoons Unsalted Butter

1/2 Small White Onion, Diced

2 Stalks Celery, Sliced Thinly

1 1/2 Cups Petite Peas

1 1/2 Cups Roast Chicken Carvings (Or, Two Medium Cooked Chicken Breasts, Sliced)

1/2 Teaspoon Salt

1/4 Teaspoon Ground Black Pepper

1 Tablespoon Dried Parsley

Directions

If you have any frozen veggies for this recipe, bring them out at least an hour and a half beforehand to thaw at room temperature.

Bring water to a boil, add a dash of salt. Toss in the pasta noodles, stirring occasionally to prevent them sticking together. Package will tell you required boiling time (usually 7-10 minutes).

In a medium saucepan, add olive oil and minced garlic over medium heat. Cook until garlic is fragrant, about two minutes. Add butter and melt, mixing together. Here, you can feel free to add the onion and celery to cook for a few minutes if you don’t prefer the taste of them raw.

Once noodles have cooked, strain them and place in a large serving bowl. Coat with the butter and olive oil mixture. Add the onion, celery, peas, and chicken, mixing them in. Add spices and mix thoroughly, taste testing and adjusting according to your preferences.

Serve warm or cold.

The two things that have gotten me through the past several weeks have been this recipe, along with the knowledge that we fly to Dublin in August and get to galavant around Ireland for a while. I’ve found a lot of solace in booking rooms and making itineraries.

I hope that, wherever you are, things are going well. I hope that you’re sleeping well, and that you don’t have an eye twitch like I do. And if you do, I hope that this weekend is also your own personal D Day, and that the stressors will be over soon.

Until next time, keep trucking on.



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