One-Pan Chicken Pasta Made From The Essential Pantry
One of the most amazing things about this absolutely delicious one-pan chicken pasta dish is the consistency of the sauce.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: one pan chicken pasta
Servings: 2
Calories: 1369kcal
- 2-4 chicken thighs, depending on size
- 12 ounces pasta
- 4 cups chicken stock (or 4 cups water and 2 Knorr chicken bouillon cubes)
- 1 tablespoon canola oil (or any neutral oil)
- 1 teaspoon salt, plus salt to taste
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- One 14 ounce can of diced tomatoes (or 1 cup chopped fresh tomatoes)
- 1 cup chopped vegetables (I found an asparagus in the garden)
- 4 dried shiitake, soaked until softened and chopped
- 4 basil leaves, shredded (that's what they call chiffonade in fancy cookbook slang)
- 2 ounces shaved Parmigiano-Reggiano (or other hard cheese)
Chop and slice all your vegetables.
Season patted-dry chicken thighs with paprika, salt, & pepper.
Heat oil in a large high-sided skillet and brown chicken thighs 5 minutes per side.
Add shallots and garlic and sauté for a minute while scraping stuck chicken bits from the bottom of the pan.
Add chicken stock and pasta, and bring to a boil.
Add tomatoes, vegetables, and shiitake.
Cook until pasta is al dente, stir occasionally, add more water if liquid evaporates too quickly.
Salt to taste, garnish with some basil leaves and cheese, and serve.
Calories: 1369kcal | Carbohydrates: 161g | Protein: 72g | Fat: 47g | Sodium: 2471mg | Potassium: 1478mg | Fiber: 10g | Sugar: 13g | Vitamin A: 5057IU | Vitamin C: 14mg | Calcium: 437mg