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One Pot Pasta with Chicken, Mushrooms and Peas

Just one pot, a handful of ingredients and this creamy, filling pasta is ready in minutes.
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Prep Time 2 minutes
Cook Time 30 minutes
Servings: 4 persons
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp Olive oil
  • 1½ cups (300 grams) boneless chicken breast (cut into small pieces)
  • 1½ cups (200 grams) frozen green peas
  • 3 cups (150 grams) shiitake mushrooms
  • 2 cloves garlic
  • ½ tsp dried oregano (or herb of choice)
  • 3 cups (800 ml) chicken stock (or water)
  • ⅔ cup (200 grams) cream (Schlagsahne)
  • 3 cups (200 grams) Whole grain pasta of choice (we used vollkorn-Farfalle)
  • 1 tsp salt
  • ¼ tsp freshly crushed black pepper
For garnish:
  • ¼ cup chopped parsley (optional)

Method
 

  1. Peel and finely chop the garlic. Keep aside for a few minutes to let it develop allicin so you can get its full health benefits.
  2. Add olive oil in a pot on medium high heat. When the oil is heated, add the chicken, mushrooms, frozen peas and chopped garlic. Season with salt (½ tsp) and pepper. Saute until the chicken changes its color (about 2 minutes).
  3. Add the dried oregano, pasta, the remaining salt and chicken stock (or water). Mix everything well, then lower the heat and cover. Cook for about 12-15 minutes (the cooking time and quantity of liquid will vary according to the kind of pasta you are using).
  4. After 5 minutes of cooking, uncover and give a quick mix. Add more stock or water if it looks too dry. Cover and let cook on low heat until the pasta is just a little undercooked (bite into a piece and it should still have a crunch, but not too hard).
  5. Add the cream, mix well and cover. Cook until the pasta is fully cooked.
  6. Garnish with parsley and serve hot.

Notes

  • To make a lighter version replace the cream with full fat milk.
  • You can also add spinach or bell peppers to your pasta.