One Pan Marry Me Chicken Pasta

Ingredients:

• 1 ½ tsp olive oil

• 2 chicken breasts (about 150g each), cut into bite-sized chunks 

• 1 red pepper, thinly sliced

• ½ red onion, thinly sliced

• 8 mushrooms, sliced 

• 1 garlic clove, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp crushed red pepper flakes (optional) or 1 tsp paprika powder

• Pinch of ground black pepper

• 300ml chicken stock (low sodium)

• 120g pasta (penne or your choice)

• 4-6 sun-dried tomatoes, chopped

• 2 tbsp tomato puree

• 2 tbsp creme fraiche

• 2 tbsp Parmesan cheese, grated

• Fresh basil leaves (for garnish / optional)

Instructions:

1. Heat 1 tsp of the olive oil in a large high-sided non-stick 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 same pan and add the red pepper, red onion and mushrooms into the pan. Cook for 6-7 minutes until softened. 

3. Add the garlic, herbs, spices and black pepper, and cook for a further 2-3 minutes to release the aromatics.

4. Add the chicken stock, pasta, sun-dried tomatoes, tomato puree and the browned chicken. Stir to combine, bring to a boil and then reduce to a simmer. 

5. Cook for 30-35 minutes with a lid on or until the pasta is soft. Stirring occasionally. 

6. When the pasta and chicken are cooked, add the creme fraiche and Parmesan cheese. Stir to combine and adjust the seasoning to taste.

7. Garnish with fresh basil and serve. 

   Recipe Adjustments - 

   Want to make the recipe vegetarian? 

   Remove chicken and add 6 tbsp of chickpeas or any vegetarian alternative using the food swap list. 

Dinner

Serves: 2