One Pot Chicken & Pasta with Side Salad

30 mins
Serves 1
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Directions

  1. 1Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated.
  2. 2Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated.
  3. 3Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated.
  4. 4Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden.
  5. 5Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden.
  6. 6Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden.
  7. 7In the meantime, peel and slice one onion.
  8. 8In the meantime, peel and slice one onion.
  9. 9In the meantime, peel and slice one onion.
  10. 10Flip the chicken.
  11. 11Flip the chicken.
  12. 12Flip the chicken.
  13. 13Slice the onion straight into the pot over the chicken and let it soften in all the flavor.
  14. 14Slice the onion straight into the pot over the chicken and let it soften in all the flavor.
  15. 15Slice the onion straight into the pot over the chicken and let it soften in all the flavor.
  16. 16In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
  17. 17In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
  18. 18In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
  19. 19Once the chicken is nicely browned, add the bowtie pasta directly into the pot.
  20. 20Once the chicken is nicely browned, add the bowtie pasta directly into the pot.
  21. 21Once the chicken is nicely browned, add the bowtie pasta directly into the pot.
  22. 22Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil.
  23. 23Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil.
  24. 24Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil.
  25. 25Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
  26. 26Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
  27. 27Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
  28. 28While everything cooks, prepare the side salad: chop the lettuce, cucumbers, yellow pepper, and radishes.
  29. 29While everything cooks, prepare the side salad: chop the lettuce, cucumbers, yellow pepper, and radishes.
  30. 30While everything cooks, prepare the side salad: chop the lettuce, cucumbers, yellow pepper, and radishes.
  31. 31Drizzle the salad with olive oil and fresh lemon juice, season with salt and pepper, and toss.
  32. 32Drizzle the salad with olive oil and fresh lemon juice, season with salt and pepper, and toss.
  33. 33Drizzle the salad with olive oil and fresh lemon juice, season with salt and pepper, and toss.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs
  • 1.5 pounds boneless skinless chicken thighs
  • 1.5 pounds boneless skinless chicken thighs
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 onion, sliced
  • 1 onion, sliced
  • 1 onion, sliced
  • 1 package 16 oz bowtie pasta
  • 1 package 16 oz bowtie pasta
  • 1 package 16 oz bowtie pasta
  • 4 cups chicken broth or any broth you love
  • 4 cups chicken broth or any broth you love
  • 4 cups chicken broth or any broth you love
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 1 head iceberg lettuce
  • 1 head iceberg lettuce
  • 1 head iceberg lettuce
  • 3 Persian cucumbers, chopped
  • 3 Persian cucumbers, chopped
  • 3 Persian cucumbers, chopped
  • 1 sweet yellow pepper, chopped
  • 1 sweet yellow pepper, chopped
  • 1 sweet yellow pepper, chopped
  • 5 radishes, sliced
  • 5 radishes, sliced
  • 5 radishes, sliced
  • Olive oil
  • Olive oil
  • Olive oil
  • Fresh lemon juice
  • Fresh lemon juice
  • Fresh lemon juice
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper

Equipment

large nonstick potcutting boardbowlmeasuring cup

Tips

  • Feel free to use chicken breast instead of thighs.
  • For those new to cooking, use a cutting board for slicing the onion.
  • Incorporate vegetables or a side salad in every meal.
  • Teach kids to explore all kinds of vegetables to avoid picky eaters.
  • Use fresh lemon juice and good olive oil for the salad dressing.