One Pot Chicken Pasta Food

ONE-POT CHICKEN PASTA

Steps:

• If using chicken thighs, chop into bite size pieces.
• In a large pot over medium high heat, stir in chicken, garlic, onion and herbs until chicken is no longer pink
• Stir in zucchini, pasta sauce, milk, vinegar, salt, pepper, hot pepper sauce and pasta. Bring to a boil, scraping up any browned bits from the bottom of the pan.
• Reduce heat, cover and simmer, stirring occasionally to prevent sticking, for 18-20 minutes or until the pasta is tender. If the mixture is getting too thick, stir in up to ½ cup (125 mL) of hot water
• Serve topped with shredded cheese.

ONE-POT CAJUN CHICKEN PASTA

Steps:

• Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
• Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
• Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
• Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

ONE POT CHICKEN PASTA

Steps:

• Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
• Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
• Add seasoning, parsley, 3 cups broth, tomatoes and cream and bring to a boil. Add pasta. Let simmer for about 15 minutes or until tender and thickened. If you need, add ½ cup broth till pasta is cooked. Mix in ¼ cup parmesan cheese.
• Add the chicken back to skillet, top with mozzarella cheese and remaining ¼ cup parmesan, then broil 2-3 minutes or until cheese is melted and golden.

ONE-POT CHICKEN & PENNE PARMESAN

Steps:

• Melt the butter in 5-quart saucepan over medium heat, add the chicken, and cook until it is no longer pink.
• Add the broth and heat to boiling, then add the pasta, vegetables and pepper. Stir to cover the pasta. Allow to boil, then reduce the heat.
• Cover the pan and simmer for 13 minutes (or until the pasta is tender), stirring every other minute.
• While the pasta is cooking, mix together the cream of chicken soup, the milk, and 1/2 cup of the cheese in a medium bowl.
• When the pasta is cooked, stir the soup mixture into the pot. Heat just to a boil, then sprinkle with the remaining parmesan and serve.

CREAMY CHICKEN ONE-POT PASTA

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
• Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
• Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.