Wonderful One-Pot Dinners
I've lately found myself in the need of some easy, quick go-to dinner ideas that aren't a bowl of cereal or chicken tenders & mac 'n cheese (not that there's anything wrong with those dinner options). I've just been craving something different, but still easy and healthy.
So when I was recently browsing through my O-YUM-G Pinterest page (you can check it out here!), I came across not one but two recipe ideas for a one-pot meal featuring pasta and veggies. One was Italian inspired; the other, Thai. I had always wanted to try them...and now was the time!
In the past week, I've had the opportunity to make both of these one-pot dishes - and they could not have been easier, healthier or tastier! I was so pleased with the results of them both. They also make for great leftovers to bring to work.
The mechanics for both recipes are the same: fill a pot with one box of linguini, 4 cups of broth and add veggies and other flavor additions. As the dish cooks, the liquid, flavorings and starch from the pasta come together to make a really delicious and flavorful sauce that coats every strand of pasta. It's magic! Another great thing about these recipes, is that they can both be made either vegetarian or with chicken (or another protein of choice).
Sadly, I only thought to turn these recipes into a blog post after making the second one-pot and so I only have two pictures to share (of the Thai one-pot) But the ingredients and descriptions below should be enough to entice you to try them out!
Italian Wonderpot
- 4 cups of chicken or vegetable broth
- 1lb box of linguini
- 8oz box of frozen spinach, thawed & drained
- 28oz can of diced tomatoes (undrained)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 Tbsp dried basil
- 1/2 Tbsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp ground pepper
- 4 chicken breasts, cut into cubes (optional)
- 1 Tbsp olive oil
- Salt & Pepper
- Parmesan cheese, grated
In a large pot, add the broth. Next add the pasta, breaking the noodles in half (makes for easier stirring and eating!). Then add the spinach, tomatoes (with the juice!), onion, garlic, basil, oregano, red pepper flakes, salt and black pepper. Give it all a good stir.
Turn the heat on high and bring the mixture to a boil. Reduce to low and let simmer uncovered for 15-20 minutes, until noodles have absorbed most of the liquid and the noodles are al dente. You'll want to stir occasionally to prevent the noodles from sticking to the bottom of the pan. Once the pasta is cooked, top each serving with a nice pile of freshly grated parmesan cheese.
OPTIONAL: While the pasta is cooking, season the chicken breast with salt and pepper and cook in a large, oiled skillet over high heat until chicken is lightly browned and fully cooked. Add chicken to the main pot once the pasta is nearly cooked and toss to coat in the yummy sauce.
NOTE: If you happen to have a parmesan or romano cheese rind in your fridge, this is a great time to put it to good use! Think of cheese rinds as a cheese "bone" that imparts amazing flavor, similar to the way chicken bones are used to make broths and stocks. Try it out!
Thai Peanut Wonderpot
- 4 cups of chicken or vegetable broth
- 1/3 cup water
- 1 Tbsp soy sauce
- 2 Tbsp peanut butter, creamy or chunky
- 1lb box of linguini
- 1 large carrot, sliced 1/4" thick and then chopped (roughly 1 cup)
- 1 large red bell pepper, chopped
- 4 green onions, thinly sliced
- 4 cloves garlic, minced
- 2 inches of ginger root, sliced 1/4" thick (keep them large, you'll be taking them out later)
- 1/2 tsp red pepper flakes
- 1/2 cup roasted peanuts, coarsely chopped (divided)
- 1 tsp salt
- 4 chicken breasts, cut into cubes (optional)
- 1 Tbsp sesame oil
- Salt & Pepper
- 1 lime
- 1 cup cilantro, chopped (optional)
In a large pot, add the broth, water, soy sauce and peanut butter. Next add the pasta, breaking the noodles in half (makes for easier stirring and eating!). Then add the carrots, red pepper, green onions, garlic, ginger root, red pepper flakes, 1/4 cup of the peanuts, salt and black pepper. Give it all a good stir.
Turn the heat on high and bring the mixture to a boil. Reduce to low and let simmer uncovered for 15-20 minutes, until noodles have absorbed most of the liquid and the noodles are al dente. You'll want to stir occasionally to prevent the noodles from sticking to the bottom of the pan. Once the pasta is cooked, squeeze the juice of the lime into the pot and stir. Remove the slices of ginger root. Top each serving with the remaining chopped peanuts and the cilantro...if you like the stuff! I am NOT a fan of cilantro - I'm one of the people for whom cilantro tastes like nasty soap! But the pot I made without it was crazy, o-yum-g delicious!
OPTIONAL: While the pasta is cooking, season the chicken breast with salt and pepper and cook in a large, oiled skillet over high heat until chicken is lightly browned and fully cooked. Add chicken to the main pot once the pasta is nearly cooked and toss to coat in the yummy sauce.
