One-Pot Chicken & Bowtie Pasta
Recipe By: @sivanskitchen
🍝 Fun Fact: Cooking the pasta directly in the seasoned broth means the starch stays in the pot, helping the sauce cling to every bowtie without an extra pan.
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Ingredients
One-Pot Chicken & Pasta
1½ lb boneless, skinless chicken thighs
1 onion, sliced
¼ cup olive oil
1 tsp salt
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
16 oz bowtie pasta
4 cups chicken broth, or your favorite broth
½ cup tomato paste
Crunchy Side Salad
1 head iceberg lettuce
3 Persian cucumbers, chopped
1 sweet yellow pepper, chopped
5 radishes, sliced
Olive oil, to taste
Fresh lemon juice, to taste
Salt and black pepper, to taste
Step By Step
1️⃣ Season The Chicken
Place the chicken thighs in a bowl. Drizzle with the olive oil and season with salt, paprika, garlic powder, and black pepper. Toss until evenly coated.
2️⃣ Get A Good Sear
Heat a large pot over medium heat. Add the chicken and sear for a few minutes per side, until golden.
3️⃣ Add The Onion
Scatter the sliced onion over and around the chicken. Let it soften in the rendered juices and seasoning.
4️⃣ Build The Broth
In a separate bowl or measuring cup, whisk together the chicken broth and tomato paste until smooth.
5️⃣ Make It One Pot
Add the bowtie pasta directly to the pot. Pour the tomato-broth mixture over the chicken and pasta and bring everything to a boil.
6️⃣ Cover And Simmer
Cover the pot, reduce the heat to a simmer, and cook for about 10 minutes, or until the pasta is tender and the chicken is fully cooked through.
7️⃣ Toss The Salad
While the pasta cooks, combine the iceberg, cucumbers, yellow pepper, and radishes. Dress with olive oil and fresh lemon juice, then season with salt and pepper.
8️⃣ Serve
Give the pasta a final stir, taste for seasoning, and serve hot with the cold crunchy salad alongside.
9️⃣
One pot. One fresh salad. A complete dinner without turning the kitchen upside down.
