One Pot meals have become quite the sensation on the web these days. I have fallen in love with them myself. I’ve been making this meal for a while now and my family loves it. All the ingredients go into the pot at once and dinner is ready in about 20 minutes. I doesn’t get much better than that!
The beauty of these meals is how easy and versatile they are. If you need to feed more people, you just add more pasta and broth. If you don’t like an ingredient, just swap it out for one you do.
You need a nice heavy pot for these recipes. I use my 5.5 qt Enamel Cast Iron Dutch Oven I got for Christmas a few years ago. Dear Hubby bought mine from Kohls when it was on sale and we had a 30% off coupon. I use it several times a week. My daughter got married in December and this was on her list for a most desired wedding gift. Lucky for her, a friend gave her one.
There are several brands and prices out there. I think you could even use a pressure cooker pot. I see those at the thrift store all the time. It just needs to be big enough to hold all the ingredients with some room for stirring and boiling.
The meat can be cooked right along with the rest of the ingredients. However, I really prefer using the chicken I have already cooked and cubed. If I don’t have to deal with raw chicken on a busy night, it sure makes my life easier. Click on the chicken below to see how I purchase, cook and store my chicken.
This past week I did the same thing with boneless, skinless chicken thighs. I found them for $1.17 a pound when I bought a 40 pound case. That is an incredible price! I may go back this week and get more. My husband really prefers the thighs as they are more flavorful and moist. It takes a bit of time to cook it all, but it is so worth the convenience.
Now, on to the recipe. It calls for 12 oz of pasta and 4 cups of broth. If you want to use a full pound of pasta, just increase the broth to 5 cups.
- 12 ounces linguine pasta, broken in half
- 15 oz can Italian seasoned diced tomatoes with liquid
- 1 medium sweet onion, cut in half and thinly sliced
- 5 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- 2 tsp dried oregano leaves
- 4 cups chicken broth
- ½ cup water
- 2 Tbsp olive oil
- 1 tsp dried basil leaves
- 1 lb boneless, skinless chicken breast cut into bite-sized cubes (or 3 cups cubed cooked chicken)
- Parmesan cheese to top (optional)
- Add all ingredients except Parmesan cheese to a large heavy pot.
- Bring to a boil on high heat.
- While stirring frequently, reduce to medium heat and cook for about 10-15 minutes, or until most of the liquid has cooked into the pasta.
- Top with Parmesan cheese if desired.
Adapted from: apronstringsblog