one-pot spaghetti with chicken parmesan

August 12, 2015 - Mains - Tagged: , , , , - 23 comments

I just cannot run away from one-pot dishes. But then again, why would I want to, right?

I had a really busy week. Year-end examinations are approaching and that means I have a ton of work to do. 

That also translates to quick and no fuss dinners because I simply just do not have the time to fiddle around.

IMG_6916

Today I wanted to cook something with chicken – chicken is easy, and everyone likes chicken – and I also wanted to use up the tub of Parmesan cheese I had in the freezer. 

Hence the idea to coat the chicken in the cheese and cook it then add it to a tomato-based pasta.

Sounds good?

IMG_6978

It was!

And here are the steps on how to cook this amazingly easy one-pot dish.

Season the chicken with salt and black pepper. Add Italian herbs and Parmesan cheese. Toss to combine.

IMG_6870 IMG_6873 IMG_6874

Cook the chicken, in batches, in a casserole (I used my Le Creuset Oval French Oven *totally love*) in a little olive oil until brown and cooked through.

IMG_6878

Set the chicken aside.

In the same casserole, saute the onion for a minute to soften them. Add the minced garlic and continue cooking for another 30 seconds.

IMG_6883 IMG_6884

Add the chopped tomatoes and water (or chicken stock – see here for my notes on chicken stock).

IMG_6886 IMG_6891

Bring this to a boil.

Add the pasta – I used instant spaghetti – and lower the heat. Cover and cook the pasta for about 8-10 minutes (time will vary so keep an eye on the pasta), stirring once ever so often, until the pasta is al dente.

IMG_6897

IMG_6901

When the pasta is cooked, turn off the heat and add more Parmesan. Toss until well-combined. 

IMG_6908

Season with salt (if needed) and black pepper. 

Ladle the pasta into a serving bowl, top with chicken, chopped Italian flat-leaf parsley and chili flakes if you like.

IMG_6970

Serve immediately.

Do I need to describe how tasty this was?

NOM. NOM. NOM.

😀

I love my Le Creuset cast iron cook ware. If you are new to Le Creuset cast iron products, they are really easy to care for. Just follow these tips and your pot can last for many generations!

Cleaning tips:

1. Always cool a hot pan for a few minutes before washing.

2. Do not plunge a hot pan into cold water. While Le Creuset’s enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.

3. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

4. Light stains or metal marks caused by metal tools can be removed with Le Creuset cookware cleaner.

5. Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.

One-Pot Spaghetti With Chicken Parmesan
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 500g chicken breast (or thigh), skin removed and cut into bite-sized pieces
  2. 1/2 onion, diced
  3. 4 cloves garlic, minced
  4. 1 can (411g/14.5oz) chopped tomatoes
  5. 1 1/2 cups (360ml) low-sodium chicken stock or water
  6. 350g pasta - I used instant spaghetti
  7. 1/2 cup Parmesan (freshly grated)
  8. Salt, to taste
  9. Black pepper, to taste
For the garnish
  1. Italian flat-leaf parsley, chopped
  2. Chilli flakes, optional
Seasoning for the chicken
  1. 1/2 teaspoon salt
  2. 1/2 teaspoon black pepper
  3. 1 teaspoon Italian herbs
  4. 2-3 tablespoons Parmesan (powdered)
Instructions
  1. Season the chicken with salt and black pepper. Add Italian herbs and Parmesan cheese. Toss to combine.
  2. Cook the chicken, in batches, in a casserole, in a little olive oil until brown and cooked through.
  3. Set the chicken aside.
  4. In the same casserole, saute the onion for a minute to soften them. Add the minced garlic and continue cooking for another 30 seconds.
  5. Add the chopped tomatoes and water (or chicken stock).
  6. Bring this to a boil.
  7. Add the pasta – I used instant spaghetti – and lower the heat. Cover and cook the pasta for about 8-10 minutes (time will vary so keep an eye on the pasta), stirring once ever so often, until the pasta is al dente.
  8. When the pasta is cooked, turn off the heat and add more Parmesan. Toss until well-combined.
  9. Season with salt (if needed) and black pepper.
  10. Ladle the pasta into a serving bowl, top with chicken, chopped Italian flat-leaf parsley and chili flakes if you like.
  11. Serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




You might also want to try:

how to wrap bak chang | zongzi | chinese rice dumpling
easy yaki udon
pork medallions in marsala and mushroom sauce
tom yum fried rice with chicken, french beans and fish cake