Pasta is a fairly simple dish to make. More importantly, it tastes good every time. I’ve literally never been disappointed after eating spaghetti. That’s why I was intrigued when I first started to see one-pot pasta dishes hit the foodie blogosphere. My first thought, is this too good to be true? Pasta made even easier; with less pots and pans to wash? Yessss. It’s true and it’s worth it. No more colander, no more sauce pan. Everything cooks together in the same pot. In roughly twenty minutes you have a complete meal, with whole grains, protein and veggies! I was worried the noodles wouldn’t cook thoroughly with so little liquid, but they do. Better yet, you get a bolder flavor cooking the noodles in chicken stock and tomatoes, than you would with just plain water. Try it out tonight, you won’t be disappointed!
Recipe adapted from Myrecipes.com
- 1 tbsp olive oil
- 1 chopped yellow onion
- 6 garlic cloves, minced
- 1-2 thinly sliced chicken breasts, cut in ½ inch pieces
- 14.5 ounce can diced tomatoes
- 2 cups chicken stock
- ½ tsp dried oregano
- 8 ounces whole grain pasta
- 1 bunch asparagus, chopped into 2 inch spears
- 1 tsp salt
- 1 ounce parmesan cheese, grated
- cherry tomatoes
- Heat a large pot over medium heat. Add oil.
- Add onion and garlic to pan, sauce until onions start to brown.
- Add tomatoes, stock oregano, and pasta. Bring to a boil. Make sure noodles are covered in liquid.
- After cooking 5 minutes add asparagus spears and cook 3-5 minutes longer.
- Add salt, check pasta to see if its al dente.
- Sprinkle with cheese and cherry tomatoes.
Heather Mason is a Registered Dietitian who holds a Master’s Degree in Nutrition Science. She has a passion for debunking nutrition myths and helping people discover delicious and healthy food. You can read more posts from her on her blog, Nutty Nutrition.