• 12 ounces gluten free pasta such as elbows or curly pasta
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups frozen mixed vegetables, thawed (one bag peas and carrots)
  • 1 bag frozen corn
  • 2 tablespoons gluten free all-purpose flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/2 tsp garlic powder
  • 4 cups cooked chicken breast, shredded or diced
  • salt, to taste
  • pepper, to taste

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  1. Cook the noodles according to the package directions, then drain them.
  2. Melt the butter in a large skillet over medium heat. Add the onion, garlic, corn and mixed vegetables to the skillet.
  3. Season the vegetables with garlic powder as well as ½ teaspoon salt and ¼ teaspoon pepper, stirring to combine. Cook the vegetables until the onions are soft, about 5 minutes.
  4. Stir in the flour until the vegetables are coated. Add the chicken broth and heavy cream to the vegetables and bring to a simmer.
  5. Stir the vegetables occasionally until the sauce has thickened, about 5 minutes.
  6. Add the cooked pasta and chicken to the vegetables and stir to combine. Season the pasta mixture with salt and pepper to taste.

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