Cheesy, hearty one-skillet chicken pasta is no longer the stuff of Italian restaurant lore. We've upped the flavor and made it a better-for-you winner. Buon appetito!
Just the name of this meal conjures up extreme nostalgia for my college days. My roommates and I, eager to put our cooking skills to the test on our own, rotated dinner nights. There were some successes. And some not-so-successes.
Some classics can't be improved. Pot pie, it turns out, isn't one of them. A delicate crust yields to veggies and chicken in a-wait for it-cheesy sauce. Yes, we said cheesy.
Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other. Two of our favourites are:
Friends rave every time I make this dish. It's a comfort food recipe, and I especially enjoy making it on cold or rainy days. I often use a whole chicken cut into pieces and skinned. You can make the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced by half.
