One Pot Chicken Pasta
Now let me show you one of our favorite recipes with homemade noodles or egg pasta - One Pot Pasta. My children love it! It always makes an impression every time I prepare it as a main course, even if it's a rather festive meal. The idea is that the pasta shouldn't boil separately in different water, but in the meat or vegetable stock and absorb it completely in the cooking process. This way, the noodles will take on the taste of the stock in which they were boiled and will be exceptionally tasty! I tried to make the recipe with durum wheat eggless pasta, but it wasn't as good - they don't have the same elastic texture.
I tried this pasta for the first time with some friends and since then we are not tired of it. Of course, the best is with homemade noodles, made by you, but it's also good with store-bought noodles, of better quality and necessarily with eggs!
The recipe is also ok if you only make it with vegetables (I made it with carrots, onions, peppers, mushrooms), no meat - that would be for vegetarians. You can add more vegetables to the meat. Still, for the first time I recommend following the recipe below. It's too good and you won't stop eating, because of the taste of soup contained by the pasta.
In this recipe, I used boneless turkey leg. Cut into small cubes and fry with a little oil in a Dutch oven or a heavy bottomed pot of about 5 liters.
You can cook this recipe in a deep pan, the 28-30 cm with a lid is perfect.
During the cooking of the meat, notice that juice is released. It's supposed to, so continue and stir periodically.
All the cooking juices should drop and the meat will start to brown lightly.
Now it's time to add in the julienned onions and/or other preferred vegetables.
Mix well and cook for another 5 minutes.
Pour 1 liter of cold water into the pot, mix and leave until it comes to a boil.
When it starts to boil, add in salt, pepper and other spices. Make a low heat and simmer for 10-15 minutes or until the meat is cooked through. If you use homegrown chicken, the cooking time will be longer.
As I said, if you have homemade noodles, I recommend using them.
In case I don't have, I use store-bought egg pasta.
Because noodles are long, cut them in half with a knife, so that they are more comfortable for the children to eat.
When the meat is cooked, add the noodles to the pot and mix carefully.
Let simmer until the pasta absorbs almost all the water in the pot (about 5-10 minutes), but it shouldn't get dry!
At the end, stir again carefully, turn off the heat and cover the pot with a lid.
Let soak in the pot for 20-30 minutes before serving.
Before arranging on the plates mix again and notice how the noodles have absorbed all the water and, still, are not watery at all.
Serve the noodles with any garnish you like, but the best ones are served simple with a piece of cheese next to them.
Enjoy!
