One-Pot Tomato Chicken Pasta

One-Pot Tomato Chicken Pasta

Some days I think I’m pretty smart. (self: You shouldn’t say that about yourself! self: I know, but, dude, it’s true!) Today, for example, I made homemade sweet potato gnocchi and it rocked the house. My kids didn’t even care that there was a super food vegetable in those dumplings, they just scarfed them back and Esme asked if she could have them in her lunch tomorrow. Yes, m’am! Don’t worry, I’m going to lay that recipe on you very soon.

Other days, so many days, I am a bear of very little brain by the end of the day and I need to turn my few internal resources to something eeeeeaaasy. The other day I was moving so slowly in the kitchen that Esme wandered in at around 7 pm and asked, “Mum, did you forget that we haven’t had dinner yet?” Oy. Those are the days for a dinner like this. It’s not fancy. You’d never serve it when you had friends over. But it’s eeeeaasy and super yummy and it cooks up in a single pot. That’s right, kids, sauce and noodles in one vessel. To make a pretty picture – because I love you – I used these long, squiggly noodles whose name I cannot recall but honestly, you’re better off with a short noodle. They’ll be easier to push under the sauce, which is key. Penne would be good, macaroni is also a good choice, what you’ve got in the cupboard right now is best of all. Because remember, this is a dinner for a night when you can’t face a mess, let alone a hassle. Let me know if you make it – we love hearing from you!

onepotchickenpasta

photo by Maya Visnyei

One-Pot Tomato Chicken Pasta

Ingredients

  • 1 Tbsp olive oil
  • 4 skinless, boneless chicken breasts, cubed
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 Tbsp fresh Thyme
  • 1/2 cup white wine
  • 1/2 cup chicken stock (or 1 cup of stock if you don't have or feel like using wine)
  • 1 x 28 oz can of whole tomatoes
  • 1 cup water
  • 225 grams of dried pasta
  • salt and pepper to taste
  • 1/2 cup mozzarella

Method

Warm up your olive oil in a large, deep skillet over medium heat.

Brown the chicken, you may need to work in batches.

If you overcrowd the pan you're going to boil the meat and that's not what you want

Once all the meat is nicely browned (but don't worry about it being cooked through), add the garlic and give it all a stir.

Now add the thyme and mushrooms and let them soften up and kick off their juices.

Now add the wine and/or stock, water and tomatoes.

Break the tomatoes up with the back of a wooden spoon.

Bring the sauce to a bubbly simmer and add your pasta.

As the pasta softens up in the heat, push it under the liquid.

Depending on which pasta you're using it will take about 15 to 20 minutes

Give it a taste now so you know how much salt and pepper to add.

Remove from the heat.

Top with a big handful of mozzarella and allow that to melt as you bring your yummy dinner to the table.

 

 

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8 Comments

  1. Laura
    October 24, 07:07 Reply

    Love meals like this! And I imagine you could probably throw other veg in there if you wanted … like a red pepper that has seen better days or something like that? Will try this very soon!

  2. linda Reid
    October 24, 08:31 Reply

    I can’t wait to try this. Looks delicious.

  3. Chicken, Tomatoes and Pasta? Win, win and win. Then I’ll also be left with just one pot to clean afterwards? You need to be kidding!! I love recipes, as our whole family is so exhausted every evening during the week and something easy, quick yet satisfying and delicious has to be served soon. Sounds very variable too! Different meats and veggies might be great substitutions! Thanks for the inspiration! 🙂

  4. Ceri Marsh
    October 27, 19:54 Reply

    Ah, thanks women! So glad this is appealing to you all. Let me know if you try it!

  5. […] the spices, tomatoes and mushrooms balance out the dish’s nutritional needs. Ceri Marsh from Sweet Potato Chronicles gives the details on recreating this simple […]

  6. Jessie
    November 10, 23:23 Reply

    This looks fantastic and I would LOVE to cook this for my shift at the firehouse this week. How many servings is this? Because I have 12 hungry men and women to feed so there had to be plenty!

  7. Cheryl
    February 14, 10:15 Reply

    Yes, I actually made it! It is very good and as easy as you say. I was afraid the chicken would dry out with all that cooking in the liquid but it was moist and tender. I added parmesan cheese as well as mozzarella and some oregano. Otherwise I followed the recipe just the way it is using rotelli pasta. I will make it again for sure!
    BTW 225 grams of pasta is about a half of box.

  8. […] the spices, tomatoes and mushrooms balance out the dish’s nutritional needs. Ceri Marsh from Sweet Potato Chronicles gives the details on recreating this simple […]

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