One-Pot Chicken Pasta
Pasta cooked right in the broth, so it makes its own sauce.
Adapted from a recipe by Capital Area Food Bank. There's no draining and no second pot, because the broth cooks down around the pasta and thickens into a light sauce. It's done in about twenty minutes and makes enough for tomorrow.
Steps
- 1
Oil
garlic powder
Bonus, if you have it:
Fresh garlic, minced
red pepper flakes
Heat oil in a large skillet or pot over medium heat. Add garlic and stir 30 seconds, until fragrant.
- 2
8 oz pasta (half a 1-lb box)
4 cups broth, or water + bouillon
salt
pepper
Add the pasta and liquid, bring to a boil, then lower to a steady simmer. Stir often for 7–12 minutes, until the pasta is tender and the liquid has thickened.
- 3
Water, as needed
If the pot runs dry before the pasta is done, add water a splash at a time.
- 4
1 can chicken, drained
1 can mixed vegetables, drained, or 2 cups frozen
Bonus, if you have it:
Fresh broccoli, cut small (give it the full 5 minutes)
Stir in the chicken and vegetables and simmer 3–5 minutes, until hot all the way through.
- 5
—
Bonus, if you have it:
Parmesan or shredded cheese
Season to taste and serve.
Make it yours
This one is great for using up broccoli. Add fresh broccoli, or stir in drained canned spinach instead. Canned tuna works in place of the chicken, too.