One Pot Italian Chicken Pasta Food

ONE POT ITALIAN CHICKEN PASTA

Steps:

• In a large skillet over med-high heat brown your chicken.
• Let is sit for a while and allow it to get very brown (this ads flavor to your sauce)
• Season liberally with salt, pepper, Italian seasoning and garlic.
• Add onions, and bell pepper and cook until soft. (this is where you add in the zucchini)
• Pour in the tomatoes, water, and vinegar.
• Add pasta.
• Heat to a boiling, then cover and reduce heat to medium-low. Allow to simmer for about 10 minutes or until pasta is cooked through.
• Stir in cheese and enjoy!

ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA

Steps:

• Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
• Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
• Turn heat up to medium high. Add oil if required.
• Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
• Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
• Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
• Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
• Stir through parmesan and basil - excess liquid will evaporate in this step.
• Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.

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 CHEESY CHICKEN PASTA + VIDEO

Steps:

• Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, pasta, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
• Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach.
• Serve and enjoy!

ONE POT ITALIAN CHICKEN AND ORZO

Steps:

• Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
• Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
• Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).