One Pot Chicken & Vegetable Pasta

Adapted from yummly.com and kitchensanctuary.com

Ingredients

• 1 tablespoon oil
• 1/2 large onion, diced
• 2 large chicken breasts, cut into chunks
• 1/2 teaspoon salt, more to taste
• Freshly cracked pepper
• 2 cloves garlic, minced
• 1 tablespoon tomato paste 
• 1 red bell pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1/2 tablespoon Worcestershire sauce
• 28 oz can crushed tomatoes
• 1 1/4 cups chicken stock 
• 1/2 cup milk 
• 20 sugar snap peas/snow peas, roughly chopped (or 1/2 cup frozen peas)
• 1 packed cup grated cheddar cheese (or mozzarella)
• 1 tablespoon chopped parsley
• 4 cups uncooked fusilli pasta

Instructions

1. Heat the oil in a large skillet over medium heat. pan and 
2. Add onions and cook until translucent, approximately 4 minutes. 
3. Add the chicken, salt, and pepper; cook for 3 minutes until the chicken is lightly browned. 
4. Add garlic, tomato paste, and red peppers; stir.
5. Add pasta, oregano, Worcestershire sauce, crushed tomatoes, stock, and milk; stir, bring to a boil, then reduce to a simmer. 
6. Cover pan and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
7. Stir in the chopped sugar snap peas, then sprinkle the pasta with cheese; place and under broiler for a couple of minutes until the cheese has melted.
8. Sprinkle with chopped parsley.

ALTERNATE RECIPE

• 2 tablespoons olive oil
• 1/4 cup water or broth
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup finely chopped onion
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• Half of a 28-oz can crushed San Marzano tomatoes (freeze the other half for next time). See photo below for my favorite brand
• 1 bag (16 oz) frozen broccoli, cauliflower and carrots
• 1 cup shredded mozzarella cheese (4 oz)
• 1 can white beans (optional)
• 1/2 pound cooked penne pasta

Heat olive oil in skillet and cook the onion, garlic and spices.
Add the frozen vegetables and 1/4 cup or broth or water and cook 5 minutes.
Add chicken and tomato sauce and bring to a boil.
Cover and cook until the chicken is cooked through, approximately 10 minutes. Stir in 1/2 pound of penne, top with mozzarella and Parmesan and cover until cheese is melted.