Whether it’s chicken and peas or sliced smoked sausage and frozen mixed vegetables, the basic structure of this recipe is practically “no fail.” The key to success for this one-pot meal is to boil the pasta in the tomato sauce and cooked chicken. This intensifies the tomato flavor of the sauce and saves time in preparation and cleanup. Add a twist by removing the oregano and replacing it with Cajun seasoning.
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into 1” chunks
- 2 Tablespoons olive oil
- 1 pound small pasta (like Farfalle)
- 1 cup grated carrots
- 1 cup diced white onion
- 32 ounces tomato sauce
- 8-12 ounces water (if needed to cover pasta as it cooks)
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 teaspoons dried oregano
- ½ cup heavy whipping cream
- 4 ounces grated Parmesan cheese
- 1 cup frozen peas
Preparation
In a 5 quart soup pot, season (with salt and pepper) and brown chicken in olive oil. Once the chicken is cooked, add the pasta, carrots, onions, tomato sauce, and seasonings.
Bring the liquid to a boil and continue boiling until the pasta is cooked “al dente.” Add water as needed to keep the pasta covered with liquid while cooking. Taste and add additional seasonings as needed.
Once the pasta is cooked to your desired doneness, add cream, parmesan cheese, and peas, stirring to melt the cheese and heat the peas. Serve immediately.
About this recipe
Basic Substitutions
Because even the most prepared cook can find themselves in need.
Need Substitute
1 cup buttermilk 1 Tablespoon lemon juice or apple cider vinegar and 1 cup milk
1 egg 3 Tablespoons mayonnaise
1 cup yogurt 1 cup sour cream
1 Tablespoon cocoa powder 2 Tablespoons hot cocoa mix
1 cup tomato juice ½ cup tomato sauce + ½ cup water
1 cup whole milk ½ cup heavy whipping cream + ½ cup water
1 cup self-rising flour 1 cup all-purpose flour + 1 teaspoon baking powder + ½ teaspoon salt + ¼ teaspoon baking soda
