CHICKEN POT-PIE PASTA

INGREDIENTS: 12 OZ. ROTINI PASTA 1LB COOKED CHICKEN BREAST (DICED) 2 CPS. MIXED VEGETABLES (PEAS, CARROTS, CORN) 1 DICED ONION 2 CLOVES MINCED GARLIC 2 CPS. CHICKEN BROTH 1 CP. HEAVYCREAM 1 TSP. DRIED ROSEMARY 1 TSP. THYME 1 TSP. PAPRIKA 1/2CP. ALL-PURPOSE FLOUR 2 TBSP. OLIVE OIL 1/4CP. PARMESAN CHEESE SALT AND PEPPER TO TASTE CHOPPED PARSLEY (OPTIONAL) INSTRUCTIONS; COOK PASTA ACCORDING TO PACKAGING (DRAIN AND SET ASIDE) 1. IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT, ADD O IO S, AND GARLIC 2-3 MINUTES UNTIL TRANSLUCENT 2. SPRINKLE FLOUR OVER ONIONS, STIRRING UNTIL FLOUR COMBINED, GRADUALLY ADD,CHICKEN BROTH, WHILE CONTINUING STIRRING, ADD HEAVYCREAM, THYME,ROSEMARY AND PAPRIKA BRING TO SIMMER ALLOWING SAUCE TO THICKEN FOR ABOUT 5-7 MINUTES (IF SAUCE IS TO THICK YOU CAN THIN IT OUT WITH MORE BROTH) 3. ADD CHICKEN, AND FROZEN VEGETABLES IN SAUCE FOR ANOTHER 5-6 MINUTES UNTIL VEGETABLE ARE HEATED THROUGH 4. ADD COOKED PASTA TO SAUCE, STIR IN PARMESAN CHEESE, GARNISH WITH PARSLEY (OPTIONAL) IF DESIRED SREVE HOT (BON APPÉTIT)