Empty My Fridge
One-Pot Chicken Pasta
Ingredients
- Olive oil2 tbsp
- Chicken thigh · boneless skinless1–2 lb
- Saltto taste
- Black pepper
- Onion · finely chopped1
- Garlic · grated4–5
- Oregano · dried1 tsp
- Chili flake · crushed flakes
- Tomato sauce · crushed1 can
- Rosemary1 sprig
- Olive · pitted½ cups
- Pasta½ lb
- Feta cheeseto taste
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Brown the chicken in an even layer for 4 to 5 minutes per side, then transfer to a plate.
- Lower the heat if needed, add the chopped onion, and cook over medium heat until soft and golden. Add the garlic and cook until fragrant, about 30 seconds.
- Return the chicken to the pot. Add the tomato sauce, 1/2 cup water, oregano, red pepper flakes if using, salt and pepper. Stir and simmer for 10 minutes.
- Add the rosemary sprig, feta to taste, olives and the dry pasta. Add 4 to 5 cups water and bring to a boil.
- Reduce to medium and cook uncovered for 7 minutes, stirring occasionally. Taste and adjust the seasoning.
- Cover the pot, turn off the heat, and let it rest for 7 to 8 minutes.
- Serve warm, topped with more crumbled feta.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicOnionCheeseChicken thighPastaTomato sauceOliveFeta cheese
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