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One Pot Chicken Vegeroni Alfredo

by Antoinette Tan (follow)
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Cooking for a household of semi-fussy eaters can be daunting, albeit not with this uber easy one pot chicken vegeroni alfredo - a meal that's hassle-free to cook and clean up after... especially when everyone finishes their portions and wants more.

(This includes a parent who doesn't like the taste and smell of garlic, along with a sibling who doesn't like to see bits of greens and herbs in his food, yet they were the ones who had seconds. Yay!)

This recipe calls for everything added gradually into the same pot, including the uncooked pasta that will slowly absorb all the juices and chicken stock as it cooks. When done, mix in the parsley and cheese, serve and enjoy.



Preparation Time: 5 minutes
Cooking Time: 25 minutes
Makes: 4 servings

Ingredients
2 chicken breasts (boneless and skinless)
375g (or 1 packet) San Remo Vegeroni Pasta Shapes (uncooked)
700ml low sodium chicken stock
300ml milk
150g shredded mozzarella and red cheddar
2 cloves garlic, minced
3 tablespoons olive oil
generous sprinkling of paprika
freshly cracked pepper and sea salt
fresh parsley leaves to garnish, chopped

Method
Cut chicken breasts into bite-sized pieces then season with salt and pepper.
In a pot, heat oil on medium-high heat and brown the chicken. (It will continue cooking later in the pot.)

Add garlic and paprika.
Pour in the chicken broth then milk.
Add in uncooked pasta and mix it all up.
Increase heat and bring to a boil, then cover the pot, lower the heat and simmer.
Simmer for about 12 to 18 minutes (or until pasta is al dente), with two quick stirs in between at 5 minute intervals.
Remove from heat and mix in parsley and cheese.
Season with pepper, salt, paprika, parsley and additional shredded cheese, if desired.

Voila, an easy one pot pasta for lazy nights!


Categories
#Pasta
#Chicken
#One Pot
#One Pot Competition
#Main Meal
#Dinner
#Lunch
#Simple
#Fast
#Easy
#Chicken Stock
#Vegeroni
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