One Pot Chicken Parmesan Pasta
▢ 2-3 boneless skinless chicken breasts, diced into bite sized pieces
▢ 1 tsp Italian seasoning
▢ 1/2 tsp garlic powder
▢ 1 medium yellow onion, minced
▢ 3 cloves garlic, minced
▢ 16 oz dried short-cut pasta (I used rigatoni)
▢ 24 oz jar of your favorite marinara sauce (I used Newman's Own)
▢ water to fill empty marinara sauce jar
▢ 1 cup mozzarella cheese
▢ 1/2 cup parmesan cheese
▢ salt and pepper, to taste
▢ additional dried Italian seasoning, optional
▢ fresh parsley and/or basil, minced for garnish
To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.
Sprinkle remaining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
Sprinkle with additional Italian seasoning if desired, and garnish with parsley or basil.
Pasta for one in 10 mins
Grated Parmesan (or other aged hard cheese)
Bring a few inches of water, and a generous pinch of salt, to a boil in a saucepan.
Once the water is boiling, grab a handful of long noodles about the diameter of a quarter (about 1-inch) and add it to the pot. Cook the pasta until it is flexible, but not all the way to al dente.
Place a 10" saute pan on the stove next to the pot of pasta and set the burner to medium. Add two pats of butter (2 tablespoons) and use a pasta fork to transfer the pasta to the saute pan.
Pour enough of the pasta cooking water into the saute pan to come about halfway up the noodles (about 1/4 cup). Add a generous pinch of salt and cook the pasta, tossing occasionally, until al dente (or to your liking).
Turn off the heat and toss with enough grated cheese to absorb the remaining liquid in the pan and form a creamy sauce.
Grind plenty of black pepper onto the top of the pasta.
Taste and add more salt if needed. Transfer to a plate, garnish with more cheese, and enjoy!
10 oz. dry Barilla Penne Pasta
1/4 cup olive oil
1/2 medium red onion, sliced
1 large carrot, peeled and sliced into matchsticks
2 cups broccoli florets, cut into matchsticks
1 medium red bell pepper, sliced into matchsticks
1 medium yellow squash, sliced into quarter portions
1 medium zucchini, sliced into quarter portions
3 - 4 cloves garlic cloves, minced
1 cup (heaping) grape tomatoes, halved through the length
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan, divided
2 Tbsp chopped fresh parsley
Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add red onion and carrot and saute 2 minutes.
Add broccoli and bell pepper then saute 2 minutes.
Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Bacon Cheeseburger Pasta
8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 cup shredded cheddar cheese
Barbecue sauce and prepared mustard, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.