One-Pot Chicken Pasta

Ingredients

• 1 onion
• 1 Garlic clove
• 1 yellow bell pepper
• 150 g Mushrooms
• 350 g Chicken breast fillet
• 100 g fresh spinach
• 80 g Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 600 ml Vegetable Broth
• 400 g diced tomatoes
• 400 g whole-grain pasta (e.g., penne or fusilli)
• 2 tbsp crème fraîche (15 g)
• Salt
• Pepper
• 1 tsp Dried oregano
• 0.5 bunch Basil

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean, wash, and cut the bell pepper into 2 cm cubes. Trim the mushrooms and slice them thinly. Pat the chicken dry and cut into bite-sized pieces. Rinse the spinach, wash it, and spin dry. Grate the Parmesan coarsely.

2. 2.

   Heat oil in a non-stick pan. Sauté onion, garlic, and chicken over high heat for 2 minutes. Add the vegetables (except spinach) and tomato paste, then simmer for another 3 minutes. Pour in vegetable broth and diced tomatoes, bring to a brief boil. Reduce heat, add pasta, cover, and cook about 10 minutes until al dente, stirring occasionally.

3. 3.

   Add the spinach and fold it in. Stir in crème fraîche and 60 g Parmesan, seasoning with salt, pepper, and oregano. Wash the basil, shake dry, and pluck the leaves. Plate the One-Pot Chicken Pasta and sprinkle with remaining Parmesan and basil.