Tuesday, February 18, 2014

One Pot Chicken Parm Pasta

There is nothing better than a one pot meal for an easy weeknight dinner!  Easy to make and only one pot to wash!  This meal was eaten and approved by two hungry adults and two always hungry little girls!  We all loved it!

I used whole wheat shell pasta because I try to exclusively use whole wheat pasta, especially when I'm feeding the littles!  But sometimes finding 100 percent whole wheat pasta in a specific shape can be hard since there is a smaller selection of whole wheat pastas.  Below is what I used.  You can use any short cut whole wheat pasta that your find at your local food store!

Here's What You Need to Make Your One Pot Chicken Parm Pasta:

  • 1 pound chicken breasts, cut into 1 inch cubes 
  • 2 tbsp extra virgin olive oil 
  • 4 cloves of garlic, minced 
  • pinch of red pepper flakes 
  • 1 tsp Italian seasoning
  • salt and pepper to taste 
  • 1 28 oz can San Marzano tomatoes 
  • 4 cups chicken broth (you would probably need a little less if you are making this with white pasta)
  • 1 pound whole wheat shell pasta (or any other short cut pasta)
  • 1 1/2 cups freshly grated parmesan cheese
  • 2 cups freshly grated mozzarella cheese 

Now Let's Make the One Pot Chicken Parm Pasta: 
  1. Preheat your oven to 400 degrees
  2. In an oven safe dutch oven or deep skillet, heat the extra virgin olive oil (I used my Le Creuset Round Oven)
  3. Add chicken and cook through until no longer pink 
  4. Remove chicken to a plate and keep warm (I used a foil tent)
  5. Add minced garlic, red pepper flakes, and Italian seasoning to the bottom of your pan and stir for about 1 minute
  6. Add the can of tomatoes, the chicken broth, and the shell pasta to the pot.  Bring to a bubble and cook until pasta is al dente.  Stir frequently during this process, breaking up the tomatoes as they cook (note if you do not like chunks of tomatoes, you can always put tomatoes in a blender to puree them before adding them into the pot)
  7. At this point you can add salt and pepper to taste
  8. Once the pasta is cooked and most of the liquid has been absorbed, return chicken to the pot and stir to evenly distribute chicken throughout the dish
  9. Stir in one cup of the mozzarella cheese and one cup of the parmesan cheese 
  10. Sprinkle remaining cup of mozzarella and half cup of parmesan cheese over the top 
  11. Place your dutch oven or skillet in preheated oven and bake until the cheese has melted, the mixture is bubbly - about 20 minutes 
  12. Let sit for 5 minutes before serving!  Enjoy! 

Le Creuset Signature Rosemary Round French Ovens Le Creuset Signature Rosemary Round French Ovens

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