Happy almost weekend friends! Today on the blog we have a unique one pot meal, and is a new favorite recipe of mine. This One Pot Bruschetta Chicken Pasta is unlike any one pot meal I’ve ever made, and in the best way possible. Having made this only one time so far, (and I admit, I completely rushed through it) I had a few missteps, and improvements that I will be talking about today.
I think one mistake I make when preparing a one pot meal is I assume that everything gets added at the same time, which is where I got myself into trouble here. I tend to rush things, and what I really need to do is slow down. Does anyone else get this way around dinner time? It’s like I just want to be done for the day! Also why I love one pot meals, because of the easy clean up!
So, in my mad rush to get dinner ready and photographed before the hubby came home, I added literally every ingredients at once. Why was this a misstep? Because the cherry tomatoes, and basil done get added till the very end….OOPS! Everyone makes mistake, however I took mine another step further and added dried basil, when the recipe called for fresh. I had no other option since it’s what I had stocked in my pantry, and I wasn’t about to run out just for fresh basil. Sometimes you just gotta improvise, and while dinner wasn’t perfect, it wasn’t horrible either.
Yes I had a few missteps, but I also learned a thing or two on what I will do different when making this again. Obviously I’ll hold off on adding the cherry tomatoes and fresh basil (not dried) till the end. And Lastly; I originally added 4 ½ cups chicken stock, and it was ½ a cup too much for my taste. Already fixed that in the recipe card, but be sure to keep that extra ½ cup on stand by as you might feel the dish is a little dry for your taste.
I can definitely see this becoming a new favorite meal, especially when made with the proper ingredients and with the proper steps…still cracking myself up about this. Unexpectedly, I learned a great lesson here. Don’t assume, slow down, and you can always add more but you can’t take it back once you do.
Alright guys, that’s it for today. Please reach out if you have any questions about this recipe, I clearly did HA! Have a great weekend, and happy cooking!
Quote of the Day: “The secret of business is to know something that nobody else knows.” – Aristotle Onassis
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 1 lb uncooked boneless, skinless chicken
- 6 garlic cloves, sliced
- 2 1/2 cups chopped tomatoes
- 1 large Red onion,
- 1 lb linguine pasta
- 1 tbs italian seasoning
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 3 tbs olive oil
- 4 cups chicken stock or more if needed
- 2 cups cherry tomatoes, cut into halves
- 1 bunch fresh basil, leaves only (I used dried basil that I had stocked in my pantry, I recommend using fresh basil if possible)
- 1/2 cup cheddar cheese, shredded
Ingredients
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|
- Place a large pot, or a Dutch oven, over medium-high heat. Add in 2 ½ cups chopped tomatoes (saving the cherry tomatoes for later), onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, olive oil and crushed red pepper.
- Pour chicken stock over these ingredients. Cover with a lid and bring to the boil.
- Then lower the heat and simmer for about 8-10 minutes, or until the pasta is al dente and the chicken is cooked through.
- Stir occasionally (with tongs), to keep the pasta from getting stuck to the pot.
- You should still have some liquid in the pot when you finish cooking the pasta. Together with Parmesan (next step), this liquid will form a creamy, delicious sauce.
- Turn off the heat and add Parmesan, cherry tomatoes and basil. Toss the pasta well, until the cheese melts and everything is perfectly combined.
- Serve immediately and enjoy!
Adapted From: Blondelish
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