Do you have a guilty pleasure? I have a laundry list of guilty pleasures and somewhere on there is going to the grocery store at an ungodly hour just to shop in peace and quiet, with no other people around. I usually do this on Sundays and I try to get there right as they open the doors, at 8am. Its amazing (read: sad) the things that start to appeal to you as you get older….
Honestly though, it has become quite luxurious of a feeling to casually roam around the grocery store and TAKE MY TIME. You know why? Its because it actually gives me time to THINK, somehing I literally cannot do when the store is packed and there are people everywhere.
SOOO, last Sunday, as I was strolling around the grocery store in the wee morning hours, the peace and quiet inspired me to think up a recipe I wanted to try this week- a one pot chicken and pasta dish!
I have been making a really big effort to spend less on groceries and get more bang for our buck. In doing so I’ve been trying to cook dinners that would yield leftovers we actually wanted to eat again, and this recipe did just that! By cooking the pasta in chicken stock with the chunks of chicken and the veggies, it came out perfectly al dente and full of flavor, and it tasted just as good reheated. The best part about this recipe is that it took hardly any time at all, and required dirtying hardly anything but one pot! Success..
2 tablespoons EVOO
1 small onion diced
2 large cloves garlic diced (and separated)
2 boneless chicken breasts (sliced lengthwise and then into small cubes)
1/2 lb Linguine (I broke the handful of linguine in half)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 package baby bella mushrooms
2 C chicken stock
1/4 C heavy cream
1/2 C grated parmesan
Seasoning to taste (I used oregano, pink himalayan sea salt, black pepper, garlic powder, chili flakes and more parmesan)
Heat 2 tablespoons EVOO over medium high heat, once oil begins to shimmer sauté diced onion and 1 clove of diced garlic until soft
Add chicken and cook until chicken turns from pink to white, season with salt and pepper (I also added oregano)
Once chicken is white and looks cooked through, add chopped veggies and mushrooms & the other diced garlic clove
Sautee over medium high heat for a minute or two
Place broken linguine neatly on top of chicken/veggie mixture
Pour in 2 C chicken stock
Cover and simmer over medium/high heat for 10 minutes, stirring every 2 minutes (if stock begins to boil lower heat at your own discretion)
Once pasta looks like it is cooked al dente, lower heat to low
Add 1/4 C heavy cream, stir
Add 1/2 C grated parmesan, stir
Finish seasoning and take off heat: ready to serve!
To me, this pasta was creamy and delectable, filling yet light, since it wasn’t weighed down by excess butter and cream…the veggies retained their crispness and were not over cooked. However, the best part was that reheated the next night, it was just as good as fresh out of the pot!
Note: You can very easily adjust the cuisine inspiration for this dish by playing with the ingredients and using different variations of veggies, seasoning and cheese! I just happened to go in an Italian inspired direction!