After having the BBQ out yesterday, it’s now pouring down again today.
The UK weather just can’t decide what to do with itself, and it drives me mad when I’m trying to do my usual weekly menu planning.
Did I ever tell you I was a list/planning nerd?
My weekly menu plans get turned into weekly shopping lists, which occasionally get re-written in aisle order. I am that sad.
I have holiday packing checklists, holiday itineraries (I can relax on holiday, but I need to plan in a ‘no-plans’ day), chore charts, daily task lists.
It gets even worse than this.
If I have a task list, and then I complete an additional task, I will add it to the list, just so I can cross it off.
Please tell me you do this too?
When it comes to menu planning, you can almost guarantee that on the day I’ve scheduled in a warming beef stew it’ll be blisteringly hot outside and my kids will be begging me to let them eat it in the garden at their picnic table. Conversely, on a cold, wet and miserable day like today, I’ve usually got a bright summer salad on the go.
Not today though!
Today we’ve got a quick and easy one-pot chicken pasta meal. Perfect with garlic bread on those cold days, and equally perfect on hot days with a nice crunchy green salad.
This is one-pan cooking at it’s best. Everything gets added in step-by-step, and we end up with a delicious cheesy-creamy pasta dish – with plenty of vegetables – that the kids will love.
I’m still recovering from my first ever blogging conference that took place over the weekend, but it was brilliant!! So much fun and wine, great tips, new friends and a few tears too. I’ll tell you more in my next post.
P.S don’t forget to enter my group giftcard giveaway if you haven’t already!
- 1 tbsp oil
- 1 large onion, peeled and chopped
- 2 large chicken breasts, cut into chunks
- Pinch of salt and pepper
- 2 cloves garlic, peeled and minced
- 1 tbsp tomato puree (usuall gluten free, but best to check if required)
- 1 red bell pepper, de-seeded and chopped
- 300g (4.5 cups) dried pasta (use a gluten free variety if required)
- 1 tsp dried oregano
- ½ tbsp. Lea & Perrins Worcestershire sauce
- 2x 400g (14oz) tins chopped tomatoes
- 300ml (1.25 cups) stock made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free)
- 120ml (0.5 cups) milk
- 20 sugar snap peas (snow peas), roughly chopped
- 100g (1 cup) - packed - mature cheddar cheese, grated
- 1 tbsp chopped chives
- Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
- Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta. Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes until the pasta is cooked.
- Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch), then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
- Top with chopped chives and serve.
My one-pot chicken pasta post first appeared on Or So She Says.