chicken-pot-pie pasta... 30 minutes

 

the goods:

3/4 pound penne (I used whole wheat)

1/3 pound green beans, trimmed and cut into 1-inch pieces

3 tablespoons unsalted butter

1 small yellow onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

1/4 cup all-purpose flour

2 cups chicken broth

2 cups diced cooked chicken

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

 

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper. Stir pasta into chicken mixture.