This is an adaptation of Martha Stewart’s One Pan Pasta. I substituted cream and half and half for some of the pasta water. A pound of diced boneless skinless chicken thighs were sautéed with the onion and garlic. Cheese was added to the pot after the pasta was done. —Jackie Nobles
4 to 5
Boneless skinless chicken thighs
Half and Half
Grated cheese. (Your choice)
Chicken Better than Bouillon
Half and half
Elbows or pasta of your choice
In This Recipe
Dice chicken thighs, and onion, peel and slice garlic
Sauté chicken, onion and garlic in oil until onion is translucent.
Add the Better than Bouillon.
Add all the water, cream, and half and half to the pot
Pour in elbows or pasta of your choice
Bring to boil and turn down to simmer.
Cook 10 minutes until “al dente”
Add grated cheese, stir and taste for seasoning.
Cover and let sit 5 to 10 minutes to allow any extra liquid to absorb.