Guest Post: One Pot Pasta!
This week we decided to feature a guest post on C-N-G! Our friend, Mark, made dinner the other night that was so delicious I decided to photograph it and have him write up a quick post about the meal. This One Pot Pasta is a super simple dish that only requires a short bit of time and, obviously, ONLY ONE POT! So here is our friend Mark sharing his take on this One Pot Pasta.
So being the extended guest/roommate with two very awesome people and Chefs for this blog, all the while my own pots and pans are packed up and stored in the basement, one does feel the need to contribute to cooking, which is difficult for someone who does not cook for others and typically is fine having a bowl of cereal for breakfast, lunch, and dinner. I felt the best way one evening to cook was to make it as quickly as possible with as little effort as possible in a one pot meal.
I’ve seen these recipes on other web sites, and have made this particular One Pot Pasta before. Literally it’s everything in one pot, and no pre-cooking the pasta! It’s also very simple and easy to ad lib to make it your own. Using a container of vegetable broth, a package of linguine, some seasonings, red pepper flakes (this definitely adds a nice kick to the meal!), and I threw in a package of spinach, a can of Ro*Tel tomatoes, and a bag of already cooked fajita chicken strips. Talk about lazy! May not be the healthiest, but it’s fast and it was definitely easy.
As we were sitting and eating it got us to thinking about what else could be added… a can of peas, cut up a fresh squash, eggplant…really anything. For a little more pre-thought next time, when grilling, put a couple extra chicken breasts on the grill and freeze for later to keep it on the healthier side. Don’t see why you couldn’t even cut up an extra piece of steak instead of chicken!
Next time we’re gonna try adding heavy cream and Cajun seasonings and maybe some Penne pasta and see what we get. Thanks for letting me share!
Thank you, Mark, for this amazing dinner. And we all hope that everyone will try this soup. Enjoy!
- 12 oz. linguine pasta
- 1 10 oz. can Ro*Tel tomatoes with liquid
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ¼ tsp. crushed red pepper flakes
- 2 tsp. dried oregano
- 4½ cups vegetable broth
- 2 Tbsp. olive oil
- 10 - 12 leaves fresh basil, chopped in ribbons
- 6 oz. bag baby spinach
- 1 lb. fully cooked chicken breast strips
- Parmesan cheese for garnish
- Place pasta, tomatoes, onion, and garlic in a large pot. (A cast iron dutch oven works great for this soup!)
- Pour in the vegetable broth.
- Sprinkle on the pepper flakes and oregano.
- Drizzle with olive oil.
- Cover the pot and bring to a boil.
- Reduce to low and simmer covered for about 10 minutes, stirring every couple of minutes.
- Add the chicken and cook another five minutes or so until the chicken is heated through and most of the liquid has evaporated. This is what creates a "sauce."
- Add salt and pepper, if desired,
- Add the basil leaves and spinach, stir and then cover for another two or three minutes. The spinach will wilt down fast.
- Stir the pot to distribute the chicken and spinach, and the remaining liquid evenly throughout while serving.
- Sprinkle with grated parmesan cheese.
Use 4 cups broth and add ½ heaving whipping cream at the end.
Try Cajun seasoning instead of oregano.
Recipe adapted from Apron Strings blog.