One pot and 30 minutes is all you need to turn out this delicious and easy dinner! One Pot Chicken Tomato Pasta is a weeknight win!
Soooooo… it’s definitely time for a Fast Food Friday recipe. The wedding had me in the weeds there for a minute but I think I’ve just about mowed my way out. This week I made us this super simple one pot chicken tomato pasta using canned and fresh tomatoes, as well as garden delight rotini.
Something about eating the veg-blend pastas makes me feel better about carbs. Anyway – if you have a bumper crop of tomatoes, bought too many Romas for pico, or just have a couple of cans hanging around, this one’s for you!
- 1 tablespoon olive oil
- 1 pound chicken tenders or thinly sliced cutlets
- 1 teaspoon kosher salt
- ground black pepper to taste
- 3 cloves garlic, finely minced
- 4 cups total diced tomatoes (you can use a combination of fresh/canned or all of one or the other)
- 1½ tablespoons Italian seasoning blend (see note)
- 1 (12 ounce) package of veg blend rotini (or 12 ounces of regular rotini, cut ziti, elbows, etc - use what you have!)
- 3 cups of water
- Heat the oil in a large deep skillet or dutch oven. Add the chicken and sprinkle it with salt and pepper.
- Brown the chicken on both sides over medium high heat for about 4 minutes total. Reduce the heat to medium and add the garlic. Cook for less than a minute (just until it's good and fragrant) and then add the tomatoes and Italian seasoning.
- Continue cooking for about 2 minutes. Then add the pasta and water. Turn the heat up just a little so the water can come to a simmer.
- Stir occasionally to keep the tomatoes and pasta from sticking to the pan, and continue cooking for 15 minutes, or just until the pasta is tender.
- Garnish with shredded cheese and crushed red pepper if desired.
More Fast Food Friday Recipes…
- Pineapple Chicken Tacos
- One Pot Garlic Chicken Thighs with Penne and Broccoli
- Greek Chicken and Potatoes
- BLT Lettuce Wraps
- 10 Minute Fruit Cobbler