One-Pot Chicken Pasta (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 onion, finely chopped
02 -
3 cloves of garlic, minced
03 -
400g tin chopped tomatoes
04 -
2 cups shredded leftover roast chicken
05 -
3½ cups chicken broth or water
06 -
2 cups fusilli pasta
07 -
¼ cup freshly grated parmesan
08 -
1 teaspoon Italian herbs
09 -
¼ teaspoon salt
10 -
⅛ teaspoon freshly ground black pepper
11 -
2 tablespoons fresh parsley, chopped
12 -
1 tablespoon vegetable oil
# How to Make It:
01 -
Heat the vegetable oil in a large, deep pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent.
02 -
Add the chopped tomatoes, Italian herbs, salt, and pepper. Allow to simmer for 3-4 minutes until the sauce slightly reduces and thickens.
03 -
Stir in the shredded chicken, chicken broth (or water), and fusilli pasta. Cover with a lid and simmer until the pasta is al dente and most of the liquid has been absorbed, about 12-15 minutes.
04 -
Stir in the grated parmesan until melted. Garnish with the chopped parsley. Remove from heat and serve immediately, offering additional parmesan at the table if desired.
# Handy Tips:
01 -
For a richer flavor, use homemade chicken stock instead of water.
02 -
This dish works well with any leftover roasted meat, not just chicken.