This one pot chicken recipe has a nice savory flavor by combining soy sauce, garlic and broth. The chicken and vegetables round it out to a very satisfying meal.
As always, you can substitute cooked chicken for the raw. Just add it the last 5 minutes of cooking time. I don’t always have red peppers on hand, so I plan to store some bottle roasted red peppers to use in a pinch.
I just had leftovers for lunch and have a very happy tummy 🙂
The original recipe comes from The Wholesome Dish and I’ve only altered it slightly for my family.
- 1 lb boneless, skinless chicken breasts, cut into bite size pieces (or 3 cups cubed cooked chicken)
- 12 oz dry linguine pasta
- 4 medium carrots, peeled and cut into 3 inch long strips
- 1 red bell pepper, cut into 3 inch long strips
- 1 bunch green onions, white part sliced and green part cut into 3 inch long strips
- 6 cloves garlic, minced
- ¼ cup soy sauce
- 1 tsp corn starch
- 1 Tbsp sugar
- ¼ tsp red pepper flakes
- 4 cups chicken broth
- 1 cup water
- Add all ingredients into a heavy pot.
- Bring to a boil.
- Stir and reduce to a simmer.
- Cook for 15 minutes or until chicken is cooked through and pasta is done to your taste. Most of the liquid will cook into the pasta and create a nice sauce.
Adapted slightly from: thewholesomedish