Empty My Fridge
One Pot Chicken Pasta
Ingredients
- Vegetable oil1 tbsp
- Onion · peeled chopped1
- Chicken breast · skinless2
- Salt
- Black pepper
- Garlic · peeled minced2 cloves
- Tomato · paste, chopped1 tbsp + 2 x 400 g
- Bell pepper · seeded chopped1
- Pasta · dried300 g
- Oregano · dried1 tsp
- Worcestershire sauce½ tbsp
- Chicken stock made from hot water from the kettle + 2 stock cubes300 ml
- Milk120 ml
- Snap pea · roughly chopped20
- Cheddar cheese · grated shredded100 g
- Parsley · chopped1 tbsp
Instructions
- Heat the oil in a large frying pan or skillet, add the onion and cook over medium-high heat for about 3 minutes, until it starts to turn translucent.
- Add the chicken, salt and pepper and cook for about 3 more minutes until sealed on the outside; it will not be cooked through yet.
- Add the garlic, tomato paste and red pepper, stir, then add the pasta.
- Add the oregano, Worcestershire sauce, chopped tomatoes, stock and milk. Stir, bring to a boil, then reduce to a gentle simmer.
- Cover with a lid or foil and simmer for 12 to 15 minutes, checking occasionally, until the pasta is cooked.
- Stir in the chopped sugar snap peas just at the end so they stay hot but keep their crunch.
- Sprinkle the cheese over the pasta and place under the grill (broiler) for a couple of minutes until melted.
- Top with chopped parsley and serve.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionCheeseTomatoMilkBell pepperChicken breastPasta
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