Chicken and Country Pasta

Chicken and Country Pasta

Recipe submitted by R. Kiser of West Virginia

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  • 5 boneless, skinless chicken thighs
  • 3 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 2 cup water
  • 1 14 oz. can chicken broth
  • 2 tbsp. butter
  • 16 oz. Country Pasta Egg Pasta, uncooked.


  1. Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot.
  2. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces.
  3. Add pasta, cover tightly and cook on medium heat for 22 minutes (or until pasta has desired tenderness), stirring occasionally.
  4. Vegetables, such as broccoli, zucchini, etc. may be added with the pasta.


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