One-Pot Chicken Parmesan Pasta
Servings: 6 servings
Equipment
- Cutting board
- Knife
- 2 Small Bowls
- Large pot with lid
- Wooden spoon
Ingredients
- 1 tsp Canola oil
- 6 each Boneless, skinless chicken thighs
- 4 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 small Onion, minced
- 3 cloves Garlic, minced
- ½ pkg Frozen spinach (150 g)
- 4 cups Fusilli dried pasta
- 680 ml Tomato pasta sauce
- 3 cups Water
- ½ cup Shredded mozzarella cheese
- ½ cup Shredded parmesan cheese
- ½ tsp Salt
- ¼ tsp Black pepper
Instructions
Start Here:
- Wash and dry your hands.
- Place a cutting board on the counter with a damp cloth underneath to keep the board from sliding around.
Onion Prep:
- Place the onion on the cutting board and cut the ends off.
- Cut the onion in half length wise and peel the dry skin off the onion.
- Place the flat side on the cutting board and slice thinly.
- Finely chop the onion slices into smaller pieces. Place the minced onion in a bowl. Set aside.
Garlic Prep:
- Peel the dry skin off the garlic; throw the skins away.
- Place the peeled garlic on the cutting board and chop into very small pieces.
- Add minced garlic to the bowl of minced onions.
Chicken Prep:
- Using the same cutting board, cut the raw chicken thighs into bite-sized pieces. Place the diced chicken into a bowl.
- Set aside.
- Wash and dry the cutting board, knife, and your hands after handling the raw chicken.
Cook Chicken:
- Place a large pot on the stove & turn the heat on to medium-high.
- Add 1 tsp of oil to the pot. Add the chicken, salt, pepper, Italian seasoning, and garlic powder.
- Cook the chicken for 5-7 minutes, stirring often, or until the chicken is cooked through and no longer pink inside.
- Carefully remove the chicken from the pot to a clean plate.
Cook Vegetables:
- Turn heat to medium, add the onions and garlic to the pot and cook for 2-3 minutes, until soft.
- Add the spinach and cook for another 1-2 minutes.
- Pour in the pasta sauce and water and turn the heat up to high.
- Bring to a boil, then reduce the heat to medium-low.
To Finish:
- Add the chicken and pasta to the pot, stir well, and place the lid on top.
- Cook covered for 15-18 minutes, until the pasta is cooked.
- Cook covered for 15-18 minutes, until the pasta is cooked.
- Turn off the heat and stir in the mozzarella and parmesan cheeses.
- Serve while hot, about 1.5-2 cups of cooked pasta per person.
Notes
Allergens: wheat/gluten, dairy
Download a copy of the recipe.
