Best One Pan Chickentomato And Pepper Pasta Recipes

30 MINUTE ONE POT CHICKEN PASTA

30 Minute One Pot Chicken Pasta image

Cheesy Chicken Pasta with extra veggies - made in one pan!

Provided by Nicky Corbishley

Categories Dinner

Time 30m

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
1 large onion (peeled and chopped)
2 large chicken breasts (cut into chunks)
1 Pinch salt and pepper
2 cloves garlic (peeled and minced)
1 tbsp tomato puree ((usually gluten free, but best to check if required))
1 red bell pepper (de-seeded and chopped)
4 1/2 cups (300g) dried pasta - such as spiralli ((use a gluten free variety if required))
1 tsp dried oregano
½ tbsp Worcestershire sauce ((usually gluten free, but best to check if required))
28 oz (800g) tinned chopped tomatoes
1 1/4 cups (300ml) chicken stock (made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free))
1/2 cup (120ml) milk (half fat or full fat)
20 sugar snap peas/snow peas (roughly chopped)
1 packed cup (100g) mature/strong cheddar cheese (grated/shredded)
1 tbsp chopped fresh parsley

Steps:

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 (checking occasionally) 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.

Nutrition Facts : Calories 580 kcal, Carbohydrate 74 g, Protein 33 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 665 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

ONE-PAN TOMATO & SPINACH CHICKEN PASTA

One-Pan Tomato & Spinach Chicken Pasta image

You only need 1 pan to cook this easy pasta dish with chicken breast, tomatoes, and spinach

Provided by Swanson®

Time 40m

Number Of Ingredients 9

Ingredients

10 ounces boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
0.25 cup red wine
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 cup Swanson® Chicken Broth
4 ounces uncooked penne pasta
0.75 cup water
4 cups baby spinach

Steps:

Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the tomatoes, Swanson® Chicken Broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

Nutrition Facts : Calories 525 kcal, Carbohydrate 60 g, Cholesterol 85 mg, Fiber 6 g, Protein 45 g, SaturatedFat 2 g, Sodium 1531 mg, Fat 10 g, UnsaturatedFat 0 g