A simple one pot dish that comes together in less than 30 minutes that the whole family will love.
One of my favorite parts about Secret Recipe Club is getting to go through someone's recipe index and find a treasure trove of new recipes to make. Sometimes I get ambitious and I will make a few for reveal day. Other times, I pick the one I want to make the most and save the rest for later. This was one of the many recipes I saved from a month where I was assigned to Fearless Homemaker. I love one pot meals. They are ultra convenient and typically also very quick to make. While they are not ALL pasta dishes, a lot of them are, so I also love them for that reason too. I am pastaholic carb lover. #sorrynotsorry
This particular one pot has simple flavors that work together very well and are very familiar to my family (and I'm sure most everyone's), so it was gobbled up with no hesitation.
What you need:
- 2 Tbsp. extra virgin olive oil, divided
- 1 large yellow onion, diced
- 4 cloves minced garlic
- 12 oz. rotini pasta (or any other short pasta)
- 1 can (15 oz.) Italian-seasoned diced tomatoes
- 1 can (15 oz.) crushed tomatoes
- 2 to 3 cups shredded cooked chicken (store bought rotisserie chicken is handy for a recipe like this!)
- 1/4 to 1/2 tsp. red pepper flakes
- 2 tsp. Italian seasoning
- 1/2 cup fresh basil, chopped
- 2 cups chicken broth
- 1/2 tsp. ground black pepper
- 1 tsp. salt
- Parmesan cheese, for serving
- Heat 1 Tbsp. olive oil in a large stockpot over medium heat, then add onions and cook for about 7 minutes. Then add garlic and cook until fragrant for 1 more minute.
- Add the rest of the ingredients (except the cheese) into the stockpot and bring to a boil.
- Cover and reduce to low. Simmer for 10 to 15 minutes, stirring often.
- Cook until the liquid is almost gone and pasta is cooked al dente.
- Salt and pepper more if needed. Serve topped with Parmesan cheese.
Recipe from Fearless Homemaker
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