One Pot Chicken Dinner can mean a whole lot of different combinations of ingredients. You could use beef or pork instead of the chicken. Potatoes or rice instead of the pasta and any veggie that you have on hand instead of asparagus.
Put a large sauté pan or Skillet on at medium high and add enough olive oil to cover the bottom. If the breasts are big cut into thirds by cutting the skinny end off and slice the big end horizontal. If they are average or small just slice them in half horizontally. Cover with some plastic wrap and hammer them flat. All to about the same thickness. Or, just skip all the cutting and hammering and go with chicken tenders.
Salt and pepper the up side.
Put them in the pan salted side down and salt and pepper the new up side.
Cook about 3-6 minutes a side, depending on the thickness, or until the juices run clear and/or they are firm when you poke them with a finger and/or they read 165° on a meat thermometer. While the chicken is cooking cut off and discard the stump ends of the asparagus spears and then cut the spears into thirds.
Put them in a strainer and rinse them off real well. Let them drain while you chop up the garlic and the parsley.
Add the pasta, asparagus, garlic and chopped parsley to the pan. Hold a little parsley back for garnish. Then the canned tomatoes or sauce and the chicken broth. You can make the chicken broth from powdered bullion.
Mix it all together and when it comes to a simmer reduce the heat enough to just maintain a rapid simmer. Put a lid on it.
Cook for 6-8 minutes. Stir and turn over the chicken a couple of times thru the process keeping the asparagus and the pasta down in the liquid as much as possible. When the pasta is cooked the way YOU want it done enjoy your One Pan Chicken Dinner. Spoon the sauce all over everything. Garnish with the parsley that you held back and top with some grated parmesan.
And of course some of poppop’s no knead bread to dip in the sauce is also real good.
One Pot Chicken Dinner - 30 Minutes
Ingredients
- olive oil
- 2 large boneless skinless chicken breast or 3-4 smaller ones
- salt and black pepper
- 3 cups fresh Asparagus cut into thirds
- 1/2 16 oz. box rigatoni pasta or penne or ziti or shells
- 4 cloves fresh garlic chopped
- 1/2 cup chopped fresh parsley or 1/4 cup dried
- 2 cups chicken broth
- 1 15 ounce can crushed tomatoes or tomato sauce
Instructions
- Put a large sauté pan on at medium high and add enough olive oil to cover the bottom. If the breasts are big cut into thirds by cutting the skinny end off and slice the big end horizontal. If they are average or small just slice them in half horizontally. Cover with some plastic wrap and hammer them flat. All to about the same thickness. Or, just skip all the cutting and hammering and go with chicken tenders.
- Salt and pepper the up side. Put them in the pan salted side down and salt and pepper the new up side. Cook about 3-6 minutes a side, depending on the thickness, or until the juices run clear and/or they are firm when you give them the finger. I meant poke them with a finger.
- While the chicken is cooking cut off and discard the stump ends of the asparagus spears and then cut the spears into thirds. Put them in a strainer and rinse them off real well. Let them drain while you chop up the garlic and the parsley.
- Add the pasta, asparagus, garlic and chopped parsley to the pan. Hold a little parsley back for garnish. Then the canned tomatoes or sauce and the chicken broth. You can make it from powdered bullion. A little more salt and pepper.
- Mix it all together and when it comes to a simmer reduce the heat enough to just maintain a rapid simmer. Put a lid on it. Cook for 6-8 minutes. Stir and turn over the chicken a couple of times thru the process keeping the asparagus and the pasta down in the liquid as much as possible. When the pasta is cooked the way YOU want it done enjoy your One Pan Chicken Dinner. Spoon the sauce all over everything. Garnish with the parsley that you held back and top with some grated parmesan.
