INGREDIENTS
6
Chicken thighs, skinless
1
Carrot, medium
1
Celery stalk
1
Onion, large
1 tbsp
Parsley, fresh
1 cup
Peas, frozen
1 tsp
Rosemary, fresh
4 cups
Chicken broth
12 oz
Pasta
1 tbsp
All purpose flour
1/4 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Butter
1/2 cup
White wine