One-Pan Smoky Chicken Pasta

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One-Pan Smoky Chicken Pasta

  • Prep Time
    10mins
  • Cooking Time
    50mins
  • Serves
    1

Ingredients

  • 1½ tsp olive oil
  • 1 chicken fillet, approx. 125g, cut into bite-sized chunks
  • ½ red onion, finely sliced
  • ½ red pepper, finely sliced
  • 4 mushrooms, sliced
  • ½ garlic clove, crushed
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp mustard powder
  • ½ tsp parsley (fresh or dried)
  • Sprinkle of black pepper
  • 120g passata
  • 150ml boiling water
  • ½ vegetable stock cube (low sodium)
  • 30g wholemeal pasta
  • 1 tbsp full-fat crème fraiche
  • Portion of salad or vegetables of your choice

Instructions

  1. Heat 1 tsp of the olive oil in a large high-sided non-stick frying pan over medium heat. Cook the chicken for about 4-5 minutes or until brown on all sides (you do not want the chicken cooked through at this stage). Remove from the pan.
  2. Heat ½ tsp of oil in the pan and add the onion, peppers and mushrooms. Cook for 6-7 minutes until softened.
  3. Add the garlic, herbs and spices and cook for a further 2-3 minutes to release the aromatics. Season with black pepper.
  4. Add the passata, boiling water, stock cube, pasta and the browned chicken. Bring to a boil and then reduce to a simmer. Cook for 30-35 minutes with a lid on or until the pasta is soft. Stirring occasionally.
  5. When the pasta and chicken are cooked, add the crème fraiche and warm through.
  6. Serve with salad or vegetables.
  • Prep Time
    10mins
  • Cooking Time
    50mins
  • Serves
    10

Ingredients

  • 1½ tsp olive oil
  • 1 chicken fillet, approx. 125g, cut into bite-sized chunks
  • ½ red onion, finely sliced
  • ½ red pepper, finely sliced
  • 4 mushrooms, sliced
  • ½ garlic clove, crushed
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp mustard powder
  • ½ tsp parsley (fresh or dried)
  • Sprinkle of black pepper
  • 120g passata
  • 150ml boiling water
  • ½ vegetable stock cube (low sodium)
  • 30g wholemeal pasta
  • 1 tbsp full-fat crème fraiche
  • Portion of salad or vegetables of your choice

Instructions

  1. Heat 1 tsp of the olive oil in a large high-sided non-stick frying pan over medium heat. Cook the chicken for about 4-5 minutes or until brown on all sides (you do not want the chicken cooked through at this stage). Remove from the pan.
  2. Heat ½ tsp of oil in the pan and add the onion, peppers and mushrooms. Cook for 6-7 minutes until softened.
  3. Add the garlic, herbs and spices and cook for a further 2-3 minutes to release the aromatics. Season with black pepper.
  4. Add the passata, boiling water, stock cube, pasta and the browned chicken. Bring to a boil and then reduce to a simmer. Cook for 30-35 minutes with a lid on or until the pasta is soft. Stirring occasionally.
  5. When the pasta and chicken are cooked, add the crème fraiche and warm through.
  6. Serve with salad or vegetables.
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