One-Pot Cheesy Chicken Pasta

IMG_9284In this household, anything this delicious goes fast and anything that only uses one pot is a definite winner!

This specific dinner really brought out the yum factor with only using one pot (yes you read that right)! In under 6 steps I was able to create a powerful dish with flavors for days with the fresh lemon juice & fresh basil being tamed slightly by the gooey cheese.

On to the goodness…

  1. Grab a large pot – add in 1pound of diced up chicken breasts, 1T EVOO & 1t S/P
  2. Once chicken is browned lower heat a tad & add 2t minced garlic – cook for one minute while stirring
  3. Then add 2C low sodium chicken broth, 1C water, 1/2pound of uncooked penne pasta – bring to boil then reduce heat to low, cover & let cook for 15minutes
  4. After 15minutes remove cover & let simmer for 5minutes (or until broth is reduced by half)
  5. During this 15minutes, wash 6 stalks of asparagus, place on a plate & cover with a wet paper towel – zap in microwave for ~2minutes
  6. Remove from heat – stir in 6 stalks of chopped asparagus, 1/2C fresh basil, 1/3C Veggie-parm, 1/4C fresh lemon juice & zest from 1 large lemon

Garnish with extra lemon zest & red pepper flakes, enjoy!

Nutritional Info Per Serving (Serves 4): 400 calories – 8 grams of fat – 46 carbs – 36 grams of protein

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IMG_8194Okay, so this dish sure looks like a lot of steps – but I swear it is easy & so worth it! Each step only takes a few minutes & each step is in the same dish (hello one-pot wonder)! Plus you get to eat this with chopsticks, who doesn’t love that!

On to the prep work…(a lil’ warning,  I say ‘in the same pan’ &  ‘set aside’ a bunch!)

  1. In a tupperware container mix together 2T water, 1T rice wine vinegar, 1t minced ginger & 1/2t of salt and pepper – stir, then slice 1 cucumber thinly, place in tupperware & refrigerate
  2. Dice up 1 bundle of scallions – set aside
  3. Prep large bowls with 1 head of chopped romaine each – set aside

If you want a protein I would begin cooking it now (any way you like), because the below steps happen really quickly. We added tofu chicken strips because we had them in the fridge, but natural chicken or regular tofu would be wonderful with this dish as well!

  1. In a large skillet add 1T EVOO, 2 handfuls of mushrooms & 1/4t salt – sauté til tender, then set aside
  2. In the same pan, add 1 diced eggplant (add more oil & salt if needed), sauté til tender then add in 2T Braggs amino acid – let cook for another minute, then set aside
  3. In the same pan, add 2C of bean sprouts, 1T sesame oil & 1/4t salt – let wilt then set aside
  4. In the same pan add more EVOO & fry up your eggs (1 for each person)

Now, on to the fun part, putting it all together!

Grab your bowl filled with romaine & around the perimeter of the bowl add a little of each – pickled cucumbers (from the fridge), mushrooms, eggplant, bean sprouts, pea shoots (no prep needed for those) & your protein! Then add your fried egg & top it off with your chopped scallions & red chili paste!!!

Come to think about it, this is such a fun meal for kids – they can put this together themselves & eat with chopsticks! Messy, but oh so adorable!

Nutritional Info Per Serving (Makes 3 bowls): 360 calories – 18 grams of fat – 20 carbs – 38 grams of protein

Continue reading for ingredient list…

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