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:
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.
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:
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.
For the stock, I tried out 2 of these stock melts in a litre of water, and they worked pretty well!
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.
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.
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.
Serve with a fresh crisp salad if you can be bothered, or just heap it on plates to feed hungry people as it is!