This One Pot Garlic Chicken Pasta is a quick and easy meal with minimal washing up! So long as you have some cooked chicken on hand, you can have this ready in 25 minutes. Perfect for that after school/work rush or for a simple weekend lunch.
This meal started out life as very low carb, but it was never going to happen. I picked a stupid week to go easy on the carbs and sugar. I was having a flick through James Duigan’s ‘clean and lean’ book a few days ago and I thought to myself ‘I can do that for a couple of weeks. I wouldn’t mind losing a few pounds before our anniversary in November, and it wouldn’t hurt to reset my sweet tooth back down to normal levels again’.
Since then my cat has been poorly (she’s better now), my laptop has started playing up, I’ve broken my phone, our boiler has finally packed in and we’ve just got a giant repair bill for the car (something about a turbo solenoid that make my eyes glaze over whenever Chris tries to explain it to me). Why do these things all have to come at once?
So, needless to say, the addition of a few carbs to this meal was the only possible answer. Not too many. Just enough to stop me stomping around the house and to limit my frown wrinkle development.
I started off so well this week – chicken stir fry dinners, poached egg lunches, even toasted rye bread with honey butter for breakfast (which is actually growing on me I have to say). Once I’ve got something in my head though, I cannot be deprived. So this One Pot Garlic Chicken Pasta dish made it’s way into my stomach, and I can be happy once again.
This dish is absolutely ideal if you already have some cooked chicken, and even better if you have some homemade chicken stock too (although not absolutely essential). I like to roast a chicken to use for salads/sandwiches during the week, and then save a bit of the chicken and the roasting juices to make this meal.
Making the stock is a simple case of spooning out any fat left from roasting your chicken (put it in the fridge and save it for some amazing roast potatoes), then deglazing the bottom of your chicken roasting pan with 300ml of boiling water. That is all you need for the stock, and that is the liquid you’re going to use to cook your pasta in. You’ll never want to cook pasta in just water again once you try this.
I think I’m going to rename it my happy pasta 🙂
The One Pot Garlic Chicken Pasta Recipe:
Garlic Chicken pasta with Kale
- 15 squirts Frylight or other 1-cal-per-spray oil
- 1 small onion - peeled and chopped
- 3 cloves of garlic - peeled and crushed
- 20 ml white wine - optional – you can replace with water or stock
- 300 ml homemade or good quality chicken stock
- 100 g dried pasta shapes
- 50 ml whole (full fat) milk
- 1 cooked chicken breast - chopped or shredded
- 70 g kale
- ½ tsp lemon juice
- zest of half a lemon
- 15 g parmesan - grated
- Pinch of salt and pepper
- Spray a medium sized frying pan/skillet with the Frylight and heat up the pan on a medium heat.
- Add the chopped onions and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the white and bring to the boil. Let it simmer gently for a minutes, and then add in the stock, pasta and milk. Bring back to a gentle bubble and place a lid on the pan. Turn down the heat and cook for 5 minutes.
- Add in the chicken breast, stir and cover again. Cook for another 7-10 minutes until the pasta is almost cooked through. Give it a stir a couple of times during cooking.
- Once the pasta is almost ready, add the kale to the top of the pasta and put the lid back on to allow the kale to steam for two minutes. After two minutes take the pan off the heat, stir in the lemon juice and zest and sprinkle with the parmesan and a little salt and pepper, then serve.
Nutritional info obtained from caloriecount.about.com per serving (recipe is for two servings)