I’ve been trying to up my dinner game lately.
We’ve been swamped with renovations for the last couple of months which has meant more painting and less cooking. I’m getting tired of throw together meals every night though, and I’ve been looking to get some inspiration back while also keeping things quick and easy. Enter this pasta.
I’ve been seeing all sorts of “magic one pot pasta” variations floating around and decided to try my hand at one. One pot means less dishes which is also something I’m trying to shoot for these days. Basically, you cook your meat, add your vegetables, dry pasta and some liquid, and then you cook it altogether. The starch from the pasta helps thicken up the cooking liquid and leaves you with a luscious sauce.
This is an easy 30 minute meal and it was GOOD, you guys. I’m already thinking up other combinations with this method, and I imagine I’ll be making more “magic” pasta well after our move is over.
One Pot Creamy Pasta Primavera
- 2 tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs, cut into chunks
- 2 tsp. seasoning salt
- 1 tsp. cracked black pepper
- 2 tsp. dried Italian seasoning
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 3 cups dry bowtie pasta
- 1 1/2 -2 cups low sodium chicken stock
- ½ cup half and half
- 1 head broccoli, chopped into florets
- 1 red bell pepper, diced
- ½ cup feta cheese
- Extra salt & pepper to taste
Heat oil in a large pot over medium heat. Once hot, add chicken chunks and season them with seasoning salt, pepper and Italian seasoning. Fry chicken until just cooked through, then add the onion and garlic and sauté a few more minutes until fragrant. Add 1 1/2 cups of stock, the half and half and the dried pasta. Stir, making sure the pasta is mostly covered with liquid. You can add the remaining ½ cup stock if it seems too dry. Layer the broccoli and red pepper on top of the pasta and bring mixture to a boil. Put a lid on the pot and turn the heat down to simmer. Cook for 10-15 minutes until pasta is al dente. Remove the pot from the heat, stir in feta cheese and let stand a few minutes with the lid on to thicken up the sauce. Taste and add additional salt & pepper if desired. Serve!