This easy pasta recipe is a calming cooking meditation for a relaxing Saturday evening. Easy, because it consists of ingredients that are already eagerly waiting for their turn, in most home pantries. No extra trips to the grocery store!
Another good thing about this and other pasta dishes is that if there are left-overs, the carbohydrates in the pasta affects those with sugar sensitivities far less, the next day. I often make dishes like this and save them in the fridge for the next day’s dinner for just that reason.
Total Prep Time: 45 minutes
Servings in Recipe: 6-10
Serving Size: As Preferred
POLLO ITALIANO PASTA
- 1 lb boneless, skinless chicken thighs, cubed
- 1/2 tsp dried Italian herbs
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can condensed tomato Soup
- 2 1/2 cups water (A bit more can be added, if needed)
- 3 cups uncooked penne pasta
- 2 tsp lemon juice
- 1/2 cup shredded Italian cheese blend
- 3 tbsp dry bread crumbs
- 2 tbsp grated parmesan cheese
- Season cubed chicken with Italian herbs, salt and pepper to taste
- Heat oil in a deep cast-iron skillet over medium-high heat
- Add chicken and cook, stirring occasionally, 5 minutes or until lightly browned
- Add onions, peppers and garlic. Cook and stir until onions are almost translucent
- Stir in soup and water, heat to a boil
- Stir in pasta and lemon juice
- Reduce heat to medium. Boil gently, covered, stirring often, until pasta is just al dente
- In a separate bowl, mix cheeses with bread crumbs; sprinkle over pasta mixture in the pan
- Broil in oven, 2 to 3 minutes or until the cheese is melted and lightly golden.
- Present the warm skillet at the table and let your family serve themselves. This is nicely paired with a side salad tossed in a light vinaigrette dressing. Enjoy!
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