Hearty and Delicious: One Pot Chicken Pasta Recipe

Pasta and chicken make a fantastic combination. The coconut cream gives it a creamy flavour.

This pasta pot can be made in a potjie on the open fire.  Super delicious, just know that you have to keep the coals going to make this dish successful. The cast-iron pot retains heat brilliantly and the art of using that to your advantage is in achieving a sustained simmer. The pot must be at a happy bubble. 

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One Pot Chicken Pasta Recipe

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Recipe by Irene MullerCourse: DinnerCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

This chicken pasta recipe is creamy and delicious. By using pasta rice, everything cooks together in one pot.

Ingredients

• 500 g chicken breasts, boneless

• 200 g mushrooms

• 1 large onion, chopped

• ½ green pepper, chopped

• 1 packet of Cook-in-Sauce A La King (or your choice of flavour)

• 500 g Risoni pasta rice (any pasta rice brand)

• 1 tin coconut cream or coconut milk

• olive oil

• 1 cup grated cheddar cheese

• 2 tomatoes

• salt and pepper

• fresh thyme and parsley

• olive oil and butter

Method

• Cut the chicken in small chunks. Slice the tomatoes and mushrooms.
• Heat the pot and add the olive oil and a little butter. 
  
• Sauté the onions until golden brown, add the peppers and mushrooms and sauté. 
• The chicken pieces can now be added, brown them lightly.
• When this is done add the pasta rice, stirring continuously not to burn.  
• Pour in the Cook-in-Sauce, fill the packet with water and add to the mixture, mix well and cover. If the fluid is not enough a little more water can be added. Add salt to taste.
  
• Cover the pot, reduce the heat, cook for 45 min or until the pasta is cooked. Just stir the mixture occasionally as the pasta tends to stick and burn.
• Take off the heat.  Chop the fresh parsley. Stir in the coconut cream, chopped parsley, sprinkle the cheddar cheese over the top and place tomatoes on top of the cheese. You can add more cheese. Grind with black pepper and place under the grill until golden. Add the thyme when serving.

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