Happy Friday lovely readers! I am so so happy to be bringing you a recipe post…it feels likes such a long time since I last did one! The last few weeks have just been crazy, and I don’t seem to have been spending much time cooking or creating anything new. I absolutely adore cooking, and have got so many ideas floating around my brain. I have now finished sixth form, and am officially no longer a student as I am not going on to further education. This, therefore, means that I am going to be working and dedicating a hell of a lot more time to blogging. I am going to be spending so many more days working on recipes for me to bring to you via the blog, as well as many other things, such as fitness and lifestyle posts.
I created this recipe last week, purely a spontaneous move on my part. I really wanted to make a healthy pasta dish for myself, and had the idea of actually cooking the pasta in with the sauce. In my mind I knew that this would create a much more delicious dish, as well as the sauce having a creamy texture due to the starch from pasta. I tried to add as many colourful veggies as possible, as well as some simple protein from the chicken. It was not meant to be something that took long, which is exactly how it turned out. In the end this took me half an hour, and was so yummy. If you try this recipe do let me know if you enjoyed it!
Chicken and Vegetable One-Pot Pasta
Serves: 2 hungry people
Prep Time: 5-10 mins
Cooking Time: 20-25 mins
2 organic chicken breasts, roughly diced // 225g penne pasta // 1 onion, finely chopped // 1 red pepper, finely chopped with seeds removed // 2 carrots, peeled and finely chopped // 2 celery sticks, finely chopped // 1 can chopped tomatoes // 2tsp ground cumin // 2tbsp dried oregano // 400ml vegetable stock // garlic olive oil // splash white wine // seasoning // parmesan to finish
Start by preparing all your ingredients, ready to use. Add some garlic olive oil and a knob of butter to the pan, and heat gently until bubbling. The pan you need should be wide, however a little deeper than a frying pan. I will add a link to the perfect ones at the end.
Once the oil is bubbling, keep the heat on medium, and add the onions to the pan. Stir together for around 2 minutes. The onions should soften and become more golden in colour. Add the chicken, and mix everything together. Season with salt and pepper and leave to cook for about 3 minutes.
Once the chicken has browed, add the oregano, carrots, celery and pepper. Mix together thoroughly, then add the chopped tomatoes. Mix, season and cover with the lid. Leave for 5 minutes.
5 minutes later, remove the lid and stop together. Put the pasta into the pan and stir together completely. Make a sort of well in the middle, and add a splash of white wine and some seasoning. Combined this all together again.
Pour the vegetable stock all over the pasta, put the lid back on and turn the heat to medium low. Leave for around 15 minutes. If the pasta isn’t cooked, add a little more water and cook for a further 5 minutes. The pasta should not be too soft, and should have a slight bite to it…the way it is served in Italy!
Serve your pasta in a wide bowl, topped with some parmesan and extra pepper. I served mine also with a little side salad. I simply used baby leaves, topped with chopped cucumber and tomato. Then a generous amount of dressing.
– happy eating –
I have not been paid to feature any brands, and all views and opinions are my own. I also created this recipe with no influence from any other resource – it all came from my little mind.