one-pan meal

[colorwheel]

i'm having a good time lately cooking boneless chicken in a pan with some water and adding pasta right to that pan. i also put in a little bouillion for flavor.

it's not chicken soup because the liquid ratio is low. it's lots of protein with a small amount of soup-tasty liquid. actually i would call the liquid soup, there's just not the amount that we associate with soup.

i use dark meat chicken because it never dries out so the cooking time can be anything.

the first time i made this, it felt so reckless and daring to add dry pasta right in there instead of cooking the pasta separately! but it really works, and the pasta is extra tasty because all the flavors are married (so to speak).

at the very end, spinach can be added. i bet lots of other things could be added. i'm just so into it being only one pan.

Comments

[fred_mouse]

I used to do almost the same dish in the oven, in a roasting pan -- the pan could go on the stove, so the chicken (I used to use legs, because that is what got eaten) could be browned, and then everything else went in, and into the oven it went. If covered with aluminium foil, it could be pretty much ignored for an hour or so, and be fine (I probably used to stir it occasionally). I used to cheat on the flavour though - a cup'a'soup sachet allows for variety.