One-Pot Smoky Chicken Penne
One-Pot Smoky Chicken Penne
This One Pot Smoky Chicken Penne is a breeze to make and minimises clean up! The smoky paprika infuses the dish with a savoury aroma, while fresh basil adds a delightful herbal freshness. Packed with protein and carbohydrates, this meal also incorporates broth into the sauce, providing essential minerals. Give it a try the next time you need a quick and satisfying mid-week dinner.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 800g chicken mince
- 1 tsp smoked paprika
- 700g tomato passata (purée)
- 500mL stock or broth
- Sea salt & freshly ground black pepper, to taste
- 250g gluten-free penne pasta
- 60g spinach leaves, chopped
- 1 bunch fresh basil leaves, chopped
- 100g cheddar, grated, optional
Method
- In a large skillet or pot over medium heat, add olive oil and onion and sauté for a few mins until translucent
- Add the garlic and chicken mince and sauté, breaking up the chicken as it cooks, until almost cooked all the way through
- Add the paprika, passata, broth/stock and season well. Stir well and bring to a rapid simmer
- Add the pasta to the pot, stirring every 5 mins or so, until cooked, approximately 15 mins. 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 the cheese is melted and bubbly
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