Creamy Chicken, Pepper & Pasta Delight
Looking for an easy one-pot meal? This Creamy Chicken Pasta-Pot is rich, cheesy and packed with wholesome ingredients the whole family will love.
Equipment
- 1 large heavy cast iron pot Dutch Oven Pot or any other heavy based saucepan with a lid
Ingredients
- 1kg chicken breasts, boneless or chicken portions cut in small chunks
- ½ punnet mushrooms sliced
- 1 large onion sliced
- 1 red pepper diced
- 1 green pepper diced
- 1 packet cook in sauce mushroom and wine flavour
- 500g pasta rice
- 250ml coconut cream or milk
- 3 tbsp olive oil
- 1 cup grated cheddar cheese
- 2 tomatoes sliced
- salt and black pepper to taste
Instructions
- Get started using your cast iron pot:To perfectly sauté your ingredients, heat the olive oil in the cast iron pot over medium-high heat. Sauté the onions, red and green pepper until lightly golden brown, add the chicken pieces, brown them lightly until golden brown.
- Add the mushrooms and mix well.
- Add liquids and pasta: Pour in The Cook in Sauce, add water until covered. The pasta rice must be added to this mixture, salt and pepper and give it a good stir. Keep covered
- Cook: Once the liquid comes back up to a simmer, reduce the heat, cook for 15 to 45 minutes until the pasta is just about cooked. Cover the pot. Cook for another +- 30 minutes, stir every couple of minutes at the start then more regularly towards the end to ensure the pasta doesn’t stick to the base of the pot. As you cook, the liquid will reduce and thicken.
- Cream itRemove from the heat, stir in the cream, sprinkle cheddar cheese over the top and place sliced tomotoes on top of the cheese, then grind a little black pepper over the top before you place the pot under the grill for a few minutes.