Chicken Caprese One Pot Pasta

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: FeedFeed

Prep Time

15Minutes

Cook Time

25Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

15Minutes

Cook Time

25Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Chicken Caprese One Pot Pasta

Votes: 1
Rating: 5
You:
Rate this recipe!
Created by: FeedFeed

Prep Time

15Minutes

Cook Time

25Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Prep Time

15Minutes

Cook Time

25Minutes

Servings

Product Type

Bone Broth, Broths & Stocks,

Instructions

  1. Season the chicken with salt, pepper, garlic powder, italian seasoning and red pepper flakes.
  2. Heat a 5.5 qt dutch oven or a heavy bottomed pot over medium heat and add olive oil. Once shimmering, add chicken and cook for about 8-10 minutes per side, or until chicken is cooked through. Place cooked chicken on a plate and tent with foil.
  3. To the same pot, add the onion and garlic and season with salt and pepper. Cook for about 5 minutes, then add the tomatoes. Cook until tomatoes begin to brown, then deglaze the pan with wine, scraping up any brown bits that have formed on the bottom of the pan. Cook for 1-2 minutes or until most of the wine has evaporated.
  4. Meanwhile, slice the reserved cooked chicken.
  5. Add the Pacific Foods Organic Chicken Bone Broth and spaghetti, then cover and bring to a boil. Once it reaches a boil, uncover and reduce heat to a simmer. Cook for about 10 minutes, stirring frequently, or until most of the bone broth has absorbed, the pasta is tender and a creamy sauce is coating the pasta.
  6. Remove from heat and stir in the parmesan cheese, and butter. Add the sliced chicken, mozzarella pearls and fresh basil, season to taste, and serve!

Instructions

  1. Season the chicken with salt, pepper, garlic powder, italian seasoning and red pepper flakes.
  2. Heat a 5.5 qt dutch oven or a heavy bottomed pot over medium heat and add olive oil. Once shimmering, add chicken and cook for about 8-10 minutes per side, or until chicken is cooked through. Place cooked chicken on a plate and tent with foil.
  3. To the same pot, add the onion and garlic and season with salt and pepper. Cook for about 5 minutes, then add the tomatoes. Cook until tomatoes begin to brown, then deglaze the pan with wine, scraping up any brown bits that have formed on the bottom of the pan. Cook for 1-2 minutes or until most of the wine has evaporated.
  4. Meanwhile, slice the reserved cooked chicken.
  5. Add the Pacific Foods Organic Chicken Bone Broth and spaghetti, then cover and bring to a boil. Once it reaches a boil, uncover and reduce heat to a simmer. Cook for about 10 minutes, stirring frequently, or until most of the bone broth has absorbed, the pasta is tender and a creamy sauce is coating the pasta.
  6. Remove from heat and stir in the parmesan cheese, and butter. Add the sliced chicken, mozzarella pearls and fresh basil, season to taste, and serve!