One-Pot Pasta

Name: One-Pot Pasta
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 pound To 1 1/2 Pounds Chicken Breasts, Cut Into Large Cubes; 4 ounces, weight Sliced Mushrooms (I Bought Mine Pre-sliced); 1 can (14 1/2 Oz. Size) Diced Tomatoes; 1/4 cups White Wine; 3 cups Chicken Broth; 1 pound Rigatoni; 4 cloves Garlic, Pressed; 4 ounces, weight Log Goat Cheese; 1- 1/2 teaspoon Dried Basil; 1/4 cups Parmesan

11 ingredients

13 steps

Ingredients

1 Tablespoon Extra Virgin Olive Oil
1 pound To 1 1/2 Pounds Chicken Breasts, Cut Into Large Cubes
4 ounces, weight Sliced Mushrooms (I Bought Mine Pre-sliced)
1 can (14 1/2 Oz. Size) Diced Tomatoes
1/4 cups White Wine
3 cups Chicken Broth
1 pound Rigatoni
4 cloves Garlic, Pressed
4 ounces, weight Log Goat Cheese
1- 1/2 teaspoon Dried Basil
1/4 cups Parmesan

Directions

1

Heat a large stock pot over medium heat.
2

Once hot, add olive oil and coat the pan.
3

Add chicken and sliced mushrooms.
4

Saute for 5 minutes.
5

Add diced tomatoes, white wine, chicken broth, rigatoni, garlic, goat cheese, and dried basil.
6

Stir to combine.
7

Raise heat to high and bring to a simmer.
8

Adjust heat, if necessary, and keep at a simmer for about 1214 minutes or until liquid is mostly absorbed, noodles are tender, and chicken is cooked.
9

Stir regularly.
10

In the last 2 minutes of cooking, stir in Parmesan.
11

Add salt, to taste, if necessary.
12

Let sit for about 5 minutes, so sauce has a chance to thicken.
13

Serve immediately!