Well Nourished HomepageWell Nourished

Simple recipes, whole foods, inspired health

onepan

Simple Sausage Pasta (one pan)

| Pasta and Noodles, Members only

This simple sausage pasta (one pan) is a hearty, one-pan meal that’s packed with flavour and easy to make. With juicy sausage, aromatic herbs, and a rich tomato sauce, it’s a satisfying dish perfect for busy weeknights. Health benefits This one-pot pasta recipe provides a great balance of protein, healthy fats, and fibre. The tomatoes…

This content is for members only – but right now, you can unlock it all with 80% off your first 3 months! Get instant access to 1,200+ healthy, delicious recipes, customisable meal plans, shopping lists, ad-free browsing, live chat with a naturopath, and our easy-to-use app. No contracts. Cancel anytime.

Claim your discount now!

Already a member? Log in here

One Pot Smoky Chicken Penne

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pasta and Noodles, Chicken, Freezable Meals

This One Pot Smoky Chicken Penne is a fuss-free meal that’s rich, hearty, and perfect for a busy weeknights. Plus being cooked in one pot, means there’s just one pot to wash up! The addition of smoky paprika gives this meal a very savoury aroma and the fresh basil provides a wonderful fresh herby taste.

Health benefits

Packed with chicken for protein, this meal also incorporates spinach and basil for added fibre, vitamins, and antioxidants. The olive oil adds healthy fats, and using gluten-free pasta makes it suitable for those with dietary restrictions. Including chicken broth in the sauce adds important minerals and gut support too. Give this one a try next time you need a quick mid-week dinner! There’s approximately 50g protein per serve (if including the cheese) and about 5g fibre.

Ingredients in One Pot Smoky Chicken Penne

Simple ingredients like chicken mince, smoked paprika, tomato passata, and gluten-free pasta come together with fresh basil and optional cheddar cheese for a well-rounded, delicious meal.

How to make this One Pot Smoky Chicken Penne

The best part about this meal is that you don’t need a second pot to boil the pasta, it is cooked in the sauce in the one pan. Start by sautéing the onion and garlic cloves in olive oil, then add chicken mince, breaking it up as it cooks. Stir in paprika, thyme, passata, and broth or stock, then add pasta and simmer. Once the pasta is added the cooking time is just 15 minutes. Fold in baby spinach and basil, and top with grated cheddar cheese (or parmesan cheese) if desired before grilling until bubbly.

Serving suggestions and how to store

Serve with a fresh green salad for a complete meal. Store leftovers in the fridge or freezer in an airtight container, and reheat gently in a low oven until warmed through.

Vary this to suit your dietary needs

Omit the cheese for dairy-free, and for gluten-free, use a gluten-free pasta as listed. Swap penne for macaroni or shells if preferred, and feel free to add extra veggies like carrots or cauliflower. For a tomato-free version, replace passata with a no-tomato sauce substitute. If you don’t like thyme, sub with oregano.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more easy, healthy dinner recipes, click HERE.

This One Pot Smoky Chicken Penne is a super easy meal that keeps the dishes to a minimum! The addition of smoky paprika gives this meal a very savoury aroma and the fresh basil provides a wonderful fresh herby taste.
Print Recipe
5 from 2 votes

One Pot Smoky Chicken Penne

This one-pot smoky chicken penne is a quick, fuss-free meal that’s rich, hearty, and perfect for a busy weeknight. With tender chicken, smoky paprika, and fresh basil, it’s a dish the whole family will love, and clean-up is a breeze!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion/s – diced
  • 4 clove/s garlic – minced
  • 800 g chicken mince
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 700 g tomato passata (puree)
  • 500 ml stock or broth
  • Sea salt and freshly ground black pepper – to taste
  • 250 g gluten-free penne pasta – I use Ceres Organic Quinoa Rice Penne
  • 60 g spinach leaves – chopped
  • 1 bunch/s fresh basil leaves – chopped
  • 100 g cheddar cheese – grated, optional
Metric – US Customary

Instructions

  • In a large skillet or pot over medium heat, add olive oil and onion and saute for a few minutes until translucent.
  • Add the garlic and chicken mince and saute, breaking up the chicken as it cooks, until almost cooked all the way through.
  • Add the paprika, thyme, passata, broth/stock and season well. Stir well and bring to a rapid simmer over a medium-high heat.
  • Add the pasta to the pot, stirring every 5 minutes or so, until cooked, approximately 15 minutes. If the sauce is becoming a little dry but the pasta still needs cooking, add a splash of water or extra broth.
  • Once the pasta is cooked, take it off the heat and stir in the spinach and basil.
  • If you like, you can sprinkle over the grated cheese and pop under the grill (broiler) until cheese is melted and bubbly.

Serve

  • Serve with a leafy green salad.

Make Ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Omit the cheese.

Gluten-free

Choose a gluten free pasta.

Different pasta

This would be great with a macaroni or shell pasta too.

Add vegetables

You can definitely add in any vegetables you’d like – this dish is a perfect blank canvas! Chop any hard vegetables like carrots fairly small, and add with the onion. Softer vegetables like cauliflower or broccoli can be chopped into florets and added with the chicken.

Tomato free

Replace the tomato passata with our No (tomato) sauce.
 
 
 
 
 
 

What did you think of this delicious One Pot Smoky Chicken Penne…let me know below…

One Pan Moroccan Dinner

| Make-ahead Meals, Chicken, Freezable Meals, Slow Cooked

This One Pan Moroccan Dinner is a delicious and hearty dish that brings together tender meat, veggies, and warming spices all in one pot. It’s a fuss-free, set-and-forget recipe that’s perfect for busy nights or when you want a nourishing, comforting meal without much effort.

Health benefits

This healthy Moroccan-inspired meal has everything you need to nourish the family. Protein, especially if on the bone will introduce those bone derived nutrients I posted on here. The spices improve digestion and offer immune support. The vegetables are of course full of fibre, vitamins, minerals and protective Phyto (plant) chemicals.

Ingredients in the One Pan Moroccan Dinner

You’ll need a mix of your favourite meat (or plant-based alternatives), chickpeas, veggies like carrots, celery, and zucchini, plus spices such as cumin, cinnamon, and coriander. The addition of fresh parsley and a squeeze of lemon at the end brightens the dish.

Instructions to make One Pan Moroccan Dinner

Start by sautéing onions and garlic, then brown your chosen meat. Add in the veggies, chickpeas, spices, and tomato passata, and let it slow cook in the oven for 1-3 hours, depending on the meat. Finish with fresh herbs and lemon juice for that zesty hit of flavour.

Serving suggestions and how to store

Serve this Moroccan dish with couscous, rice, or mashed potatoes. It stores well in the fridge for up to three days, and any leftovers can be frozen in an airtight container for easy future meals.

Vary this to suit your dietary needs

For a gluten-free option, pair it with rice or mashed potatoes. Make it vegetarian or vegan by swapping the meat for chickpeas and tofu. You can also omit legumes or garlic as needed, or switch up the veggies based on what you have on hand.

One-pan Moroccan dinner with spiced vegetables, chicken, and a blend of aromatic flavors—easy and delicious.
Print Recipe
4.80 from 5 votes

One pan Moroccan dinner

This delicious, one pan meal is super simple to make and so, so tasty. 
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Servings: 4

Ingredients

  • 500 g meat of choice -approx. such a whole chicken thighs, chicken legs or diced lamb, lamb shanks or casserole chops (see below for vegetarian)
  • 1 onion/s -roughly chopped
  • 2 clove/s garlic -chopped
  • 425 g can chickpeas -drained and rinsed (or cannellini beans)
  • 2 carrot/s -peeled and roughly diced
  • 2 stick/s celery -chopped
  • 1 zucchini/s -diced (or grated for fussy people)
  • 1 red capsicum/s -diced
  • 75 g peas (½ cup) fresh or frozen
  • 2 tsp ground cumin
  • 1 cinnamon quill
  • 1 tsp ground coriander
  • 1 lemon/s -zest (peel off a few strips with your peeler)
  • chilli flakes -to taste
  • Sea salt and freshly ground black pepper -to taste
  • 680 g tomato passata (puree)

Serve...

  • ¼ bunch/s fresh parsley leaves
  • 1 lemon/s -juice

Optional extras

  • 1 tsp dulse flakes
Metric - US Customary

Instructions

  • Preheat your oven to 150℃/300℉ (fan-forced).
  • Use either an oven proof deep pan (with a lid) or a casserole dish.
  • On a stove top, begin with softening the onion and garlic in a little-refined coconut (tasteless), butter or ghee over a low heat. Push aside and slightly brown the meat of your choice. Take off the heat. Now add the rest of the ingredients. 
  • Mix together roughly, place on the lid and throw in the oven for 1-3 hours (depending upon the cut and size of the meat) or until the meat is tender. Chicken will cook in an hour, lamb will do better with a longer cook time.
  • Finish with the fresh herbs and lime or lemon juice which adds a real freshness to the dish.

Slow Cooker

  • This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Serve

  • Serve with cous cous or one of the variations below.

Make-ahead

  • Re-heat (covered) in a low oven until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Grab Bag Formula Method

  • If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
  • Place all your prepared ingredients (except the parsley and lemon juice) into the Grab Bag.
  • Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
  • To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
  • Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
  • Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 1½-3½ hours (depending upon the cut and size of the meat) or until the meat is tender. Chicken will cook quicker than the lamb.
  • Taste and adjust the seasoning and spiciness. Lastly finish with the fresh herbs and lemon juice which adds a real freshness to the dish.
  • ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE. OR If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Gluten free

Serve with brown rice or mashed potato.

Vegetarian and vegan

Double the chickpeas or and add in 2-300g of diced organic firm tofu. Cook for 1 hour.

Grain-free

Serve on mashed potato or sweet potato.

Legume-free

Leave out the chickpeas.

Garlic-free

Replace the garlic with a teaspoon (extra) of ground cumin and a pinch of chilli flakes. 

Onion-free

replace the onion with a small bulb fennel, diced

Different vegetables

Substitute any of the vegetables. Root vegetables work well. If using broccoli or cauliflower mix through about 10-15 minutes before the end of the cooking time (I really dislike soggy cruciferous).

 

Time saving tip

If you are pushed for time or want to pre-prepare this meal in the morning so you can throw it in the oven later that evening, don't worry about sautéing the onion, garlic, and meat. Just throw all together, cover and refrigerate until you're ready to bake. You will just need to bake it for an extra 10-20 minutes if it's straight out of the fridge, to ensure the meat is cooked. I have even pre-cooked this the day before and just reheated it prior to eating.

Money saving

I find organic chicken drumsticks or drumettes cost the same as conventional free-range thighs. I stock up on these for casseroles as the bone-derived nutrients add so much goodness to a slow cooked casserole.

I welcome your feedback!  Please comment, ask questions or make suggestions of your own below.