Creamy Chicken and Rosemary Pasta

• 🍝8 oz pasta (missing, but easily acquirable)≈ $3.95missing
• 🫒1 tbsp olive oil≈ $0.15
• 🍗1 cup cooked Rotisserie Chicken, shredded≈ $3.50
• 🧄1 clove garlic, minced≈ $0.10
• 🥄1/2 tsp dried rosemary (or 1 tbsp fresh)≈ $0.10
• 🥛1/2 cup milk≈ $0.65
• 🍞1 tbsp flour≈ $0.25
• 🍗1/4 cup chicken broth (missing, or use water + bouillon)≈ $0.90
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🥄2 tbsp fresh parsley, chopped (for garnish)≈ $0.15

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   Cook pasta according to package directions. Drain and set aside.

   Mark as done
2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat.

   Mark as done
3. 3

   Add shredded chicken and cook for 2-3 minutes until slightly browned.

   Mark as done
4. 4

   Add minced garlic and rosemary, cook for 1 minute until fragrant.

   Mark as done
5. 5

   Sprinkle flour over the chicken mixture and stir well. Cook for 1 minute.

   Mark as done
6. 6

   Gradually whisk in milk and chicken broth (or water). Bring to a gentle simmer, stirring until the sauce thickens.

   Mark as done
7. 7

   Season with salt and pepper.

   Mark as done
8. 8

   Add the cooked pasta to the skillet and toss to coat evenly in the creamy sauce.

   Mark as done
9. 9

   Garnish with fresh parsley and serve immediately.

   Mark as done