One Pot Pasta #BEDM

Last weekend, after getting told off one too many times by Tao, I realised that when I cook or bake, I use allllllll of the utensils possible. Pots, pans, plates, chopping boards, every piece of cutlery possible… messy Kat!

So, as I watched him do the dishes for what felt like the five hundredth time in a weekend, I promised Tao I’d cook something minimally messy next weekend. That time is here, and it means its time for one pot pasta.

You heard right! I’m going to cook a meal for two, in one pan, and no longer will anyone be able to say that every time I cook, I leave a trail of destruction.

Now I’ve made one pot pasta before, plenty of times, but this is the first time I’m really thinking about it properly. It’s not a case of boil some pasta and add a jar of sauce. This is from scratch baby, from scratch.

To serve two hungry pandas, you’ll need:

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350g of uncooked pasta (we had fusilli)
2 chicken breasts, cut into little bitesize pieces
100ml of double cream
1 red pepper
1 litre of chicken stock (or broth if you prefer)
a little bit of oil or frying spray
garlic – I used minced garlic from a jar
80g of parmesan – I prefer chunky slices for this dish, but finely grated works too

Start by cutting your chicken and red pepper into little pieces.

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Heat a large saucepan over a medium heat, and pour in around a tablespoon of oil, or a few spritzes of cooking spray – I used a mix of sunflower oil spray, and garlic oil spray.

This is my garlic secret weapon though:

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Fry your chicken and red pepper, with the minced garlic, in the pan until both are cooked on the outside. The chicken doesn’t need to be fully cooked through – it’ll continue to cook as you cook the pasta.

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For the stock, I tried out 2 of these stock melts in a litre of water, and they worked pretty well!

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When you’re happy with the colour of chicken – lightly browned – pour in your chicken stock, double cream and uncooked pasta. Turn the heat up so it starts to boil, then cover with a lid and turn down to a simmer.

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Now just sit back and let that baby simmer for 15-20 minutes.

The stock and cream will thicken, the pasta will soften, and it’ll all come together in a delicious creamy sauce. For the last 3-5 minutes I like to take the lid off the pan, to let a liiiitle bit of liquid evaporate – makes for a thicker sauce.

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When your pasta is soft and your sauce has thickened, take it off the heat and stir in the parmesan. Then bask in the beautiful creation you’re about to devour.

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Serve with a fresh crisp salad if you can be bothered, or just heap it on plates to feed hungry people as it is!

Enjoy!

One comment

  1. Innocent Charmer says:

    This looks very yummy, I love an easy Pasta meal, I do a similar one actually with Campbells soup and add to the oven to bake after for a crispy top – nice and easy meal, going to pin it for later x

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