One-Pan Creamy Chicken & Veggie Pasta
Get ready to ditch the mountain of dishes and dive into a world of creamy, dreamy flavor! This one-pan wonder is a total game-changer, marrying tender chicken, crisp veggies, and perfectly cooked pasta in a rich, savory sauce that builds right before your eyes. It’s vibrant, it’s comforting, and best of all, it happens in a single wok. Let’s get cooking!
Ingredients for 2-3 portions
Instructions
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1
Slice the red and green peppers, red onion, and garlic into thin strips, and chop the fresh coriander.
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2
Cut the chicken breast into bite-sized cubes.
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3
Heat 2 tablespoons of olive oil in a large wok or pan over medium heat, fry the chicken pieces until browned, then remove them from the pan.
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4
In the same pan, sauté the sliced red onion briefly, then add the sliced peppers and garlic, and stir-fry before adding the cooked chicken back in.
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5
Pour in 250 ml of milk and 250 ml of water, then season with 1 tsp of Mexican spice and 1/2 tsp of paprika.
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6
Add the uncooked penne pasta directly into the liquid, mix well, cover with a lid, and simmer for 15 to 18 minutes.
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7
Uncover, stir in an extra 1/2 cup of water to loosen the sauce, then add the shredded mozzarella cheese and mix until melted and creamy.
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8
Serve hot, garnished with chopped parsley and an extra sprinkle of Mexican spice.
