one-pot creamy barbecued pulled chicken penne with cherry tomatoes

Before I start this post, I would like to take the opportunity to say a big thank you to Gourmet Living Magazine for publishing two of my recipes!

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It was a big thrill for me to see the recipes translated to Chinese. I thought the words looked sooooooo beautiful! ๐Ÿ™‚ 

Today I am sharing another one-pot pasta recipe. I usually cook pasta in the weekends because I don’t have to cook dinner for my parents (who do not eat pasta) so I can pasta all I like all weekend!

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I cooked some barbecued pulled chicken in the slow cooker a couple of days ago and I wanted to add this to my pasta. Simple!

I also had Spring on my mind – I know I live in the tropics and it is summer here everyday but May is around the corner and the month of May, to me, always signifies the arrival of Spring. I wanted to incorporate that into my one-pot pasta to reflect freshness, so I added cherry tomatoes. YUM.

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Since the chicken was already cooked, the dish took 20 minutes to put together from beginning to end. Here’s how.

In a skillet, saute diced onion for a few minutes until the onion turns soft and translucent.

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Add minced garlic and diced red pepper and stir to mix.

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Add the chicken.

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Once mixed, add the liquids – low-sodium chicken stock (or salted chicken stock and water in the ratio 1:1) and cream.

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Bring this to a boil and add the pasta. I used penne, but any pasta will do.

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Give the pasta a stir. Cover the skillet and simmer for 10-15 minutes, or until the pasta is al dente. Remember to give the pasta a stir occasionally. If the water level is too low, add a little more chicken stock. The starch in the pasta will thicken the sauce as it cooks.

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Once the pasta is al dente, the dish is ready. Season with salt (if needed) and black pepper.

Serve the pasta, topped with cherry tomatoes, Italian parsley, chili flakes (if desired) and Parmesan.

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Another easy-peasy one-pot pasta dinner, DONE!

 

One-Pot Creamy Barbecued Pulled Chicken Penne With Cherry Tomatoes
Serves 2
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Ingredients
  1. 2 cups barbecued pulled-chicken (recipe in post)
  2. 1/2 onion, diced
  3. 3 cloves garlic, minced
  4. 1/2 red pepper, diced
  5. 12 cherry tomatoes, halved
  6. 250g penne, or any other pasta
  7. 1 1/2 cups (360ml) low-sodium chicken stock (or 180ml each of salted chicken stock and water)
  8. 3/4 cup (180ml) cream
  9. Salt, to taste
  10. 1/8 teaspoon coarsely ground black pepper
  11. Parmesan
  12. Italian flat-leaf parsley, chopped
  13. Chili falkes (optional)
Instructions
  1. In a skillet, saute diced onion for a few minutes until the onion turns soft and translucent.
  2. Add minced garlic and diced red pepper and stir to mix.
  3. Add the chicken. Once mixed, add the liquids โ€“ low-sodium chicken stock (or salted chicken stock and water in the ratio 1:1) and cream.
  4. Bring this to a boil and add the pasta. I used penne, but any pasta will do.
  5. Give the pasta a stir. Cover the skillet and simmer for 10-15 minutes, or until the pasta is al dente. Remember to give the pasta a stir occasionally. If the water level is too low, add a little more chicken stock. The starch in the pasta will thicken the sauce as it cooks.
  6. Once the pasta is al dente, the dish is ready. Season with salt (if needed) and black pepper.
  7. Serve the pasta, topped with cherry tomatoes, Italian parsley, chili flakes (if desired) and Parmesan.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

This post kicks off a month-long linky party โ€“ Little Thumbs Up April 2015 โ€“ organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by myself, Diana from The Domestic Goddess Wannabe.
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Cooked something with chicken this month? Come join us and add your link by clicking on the Little Thumbs Up icon above!

Tools I love and use in my kitchen:

Tovolo Mixing Spoon โ€“ Fuchsia