Often, the one thing that stands between you and pasta is all that extra cleanup: the extra pot, the cup to save the pasta water, and sometimes, that colander with a gazillion holes. Not here! This pasta cooks using the absorption method, and as a bonus, it also works well as a cold pasta salad. Also, pesto.
Ingreadient
- 1 Tbsp. Avocado Oil
- 1 1/4 lb. Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
- Salt And Pepper, to taste
- 1 1/2 tsp. Dried Basil
- 1 clove Garlic, Minced
- 4 c. Water
- 1 tsp. Salt
- 12 oz. weight Penne Pasta
- 2 c. Cherry Tomatoes, Halved
- 1 1/4 c. Basil Pesto
- 1/2 c. Chopped Sun Dried Tomatoes
Direction
- Place a large pot (I used a Dutch oven) over medium heat. Add avocado oil. Once hot, add chicken, salt and pepper, and basil. Cook, stirring occasionally, until chicken is cooked through and browned on the outside. Add garlic and cook 2 more minutes. Remove to a plate and set aside.
- Turn the heat up to high and add water and salt to the now-empty pan. Bring to a boil. Add pasta and cook, stirring often, until pasta is al dente and most of the water is absorbed, about 12 minutes. It's okay if there's still a little water that hasn't evaporated!
- Stir in tomatoes, pesto, and sun-dried tomatoes. Serve immediately. Enjoy your one-pot cleanup!
