One Pot Smoky Chicken Penne
Servings: 4
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!
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
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.