One-Pan Smoky Chicken Pasta
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
One-Pan Smoky Chicken Pasta
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
- 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.
- Heat ½ tsp of oil in the pan and add the onion, peppers and mushrooms. Cook for 6-7 minutes until softened.
- Add the garlic, herbs and spices and cook for a further 2-3 minutes to release the aromatics. Season with black pepper.
- 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.
- When the pasta and chicken are cooked, add the crème fraiche and warm through.
- Serve with salad or vegetables.
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
- 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.
- Heat ½ tsp of oil in the pan and add the onion, peppers and mushrooms. Cook for 6-7 minutes until softened.
- Add the garlic, herbs and spices and cook for a further 2-3 minutes to release the aromatics. Season with black pepper.
- 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.
- When the pasta and chicken are cooked, add the crème fraiche and warm through.
- Serve with salad or vegetables.
