@kitchensanctuary: One Pot Chicken Pasta  Serves 4 Time 30 mins Ingredients 1 tbsp neutral oil (or olive oil) 1 large onion peeled and chopped 2 large skinless chicken breast cut into bite size chunks A pinch of salt and black pepper 2 cloves garlic peeled and minced 1 tbsp tomato puree/paste in the US 1 red bell pepper de-seeded and chopped 300 g (4 1/2 cups) dried pasta such as spiralli 1 tsp dried oregano ½ tbsp Worcestershire sauce 2 x 400 g (2 x 14 oz) tins chopped tomatoes 300 ml (1 1/4 cups) chicken stock (chicken broth) made from hot water from the kettle + 2 stock cubes 120ml (1/2 cup) milk half-fat or full-fat 20 sugar snap peas/snow peas roughly chopped 100 g (1 packed cup) grated (shredded) mature/sharp cheddar cheese grated/shredded 1 tbsp chopped fresh parsley Instructions ✅Heat the oil in a large frying pan/skillet and add in the onions. Cook for 3 minutes on a medium-high heat until they start to turn translucent. ✅Add in the chicken, salt, and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point). ✅Add in the garlic, tomato puree, and red peppers. Stir, then add in the pasta. ✅Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock, and milk. Stir and bring to the boil, then turn down to a gentle simmer. ✅Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked. ✅Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch). ✅Then, sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted. ✅Top with chopped parsley and serve. Kitchensanctuary.com #onepot #onepandish #easydinner #pasta #kitchensanctuary

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Tuesday 16 June 2026 19:45:49 GMT