- 2 cups Farfalle barilla pasta
- 1 tablespoon butter
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1 cup diced onions
- 1 crushed garlic
- 1 pound chicken cubed
- 2 cups peas
- 2 cups shredded carrots
- 1 8 oz container of creme fraiche
Heat 2 tablespoons of oil in the pan. Once the oil is hot add the onions and garlic to the pan. Cook the onions and garlic for 4 mins till they are soft and translucent
Add the diced chicken into the pan and brown 4 mins till chicken is brown on both sides. Take the chicken out of the pan and cover to keep warm .
Add the pasta, chicken broth and butter to the pan. Bring the broth and pasta to a gentle boil . Continue to cook for 10-12 mins till the pasta is becoming soft.
At this point add the peas and carrots and continue to cook for 2-3 mins till vegetables are warmed up.
Add the creme fraiche to the pan and mix well. Add the corn starch mixed with water to the pan. Mix it well in. Bring the food to a boil for 2-3 mins to thicken the sauce.
Turn off heat and let rest.