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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4 to 5
Author Notes
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
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Ingredients
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1 pound
Boneless skinless chicken thighs
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2 cups
Half and Half
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1 cup
Grated cheese. (Your choice)
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1
Onion (diced)
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4
Cloves Garlic
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1 cup
Heavy cream
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2 cups
Water
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2 teaspoons
Chicken Better than Bouillon
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2 cups
Half and half
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1 pound
Elbows or pasta of your choice
Directions
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Dice chicken thighs, and onion, peel and slice garlic
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Sauté chicken, onion and garlic in oil until onion is translucent.
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Add the Better than Bouillon.
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Add all the water, cream, and half and half to the pot
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Pour in elbows or pasta of your choice
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Bring to boil and turn down to simmer.
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Cook 10 minutes until “al dente”
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Add grated cheese, stir and taste for seasoning.
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Cover and let sit 5 to 10 minutes to allow any extra liquid to absorb.
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