Step 1

In a large saucepan or Dutch oven melt the butter over medium heat. Add the onions, celery, carrot to the pot and cook for about 5 minutes until the vegetables soften.

Step 2

Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.

Step 3

Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute then add the rosemary, white wine, chicken broth and the pasta. Stir everything together and adjust for seasoning as necessary with salt and pepper.

Step 4

Cook for 15 minutes over medium low heat, stirring occasionally, then add the frozen peas. Stir everything together and cook for an additional 5-10 minutes or until the pasta is cooked to your liking.

Step 5

Garnish with fresh parsley and serve.