One Pot Mediterranean Pasta Recipes

ONE-POT MEDITERRANEAN CHICKEN

Steps:

• Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
• Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

ONE POT MEDITERRANEAN PASTA

Steps:

• Boil pasta according to directions on the box.
• While the pasta is boiling, roughly chop the olives, artichoke hearts, sundried tomatoes, spinach, and basil into smaller bite sized pieces.
• Combine the chopped ingredients in a large mixing bowl (including any drips of marinade left over), then add all the spices and tomato paste. Mix together until thoroughly combined.
• When the pasta is done cooking, drain and add pasta to the mixing bowl. Toss to combine all ingredients with the pasta.
• Always taste test and add more salt and pepper if needed, then serve! Can be served hot or cold.

GREEK CHICKEN ONE POT PASTA + VIDEO

Steps:

• Combine the tomatoes, onion, chicken, garlic, olives, linguine, oregano, pepper and salt with 4 cups of the spinach in a 12-inch braising pan or Dutch oven over medium-high heat. Pour the chicken stock and the wine over the top.
• Cover and bring to a boil. Cook for 7 to 9 minutes, until the pasta is al dente (has a bite to it). Toss the pasta with tongs occasionally to keep it from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking; this is going to make the base for our delicious cheese sauce.
• Turn off the heat and add the cheese to the pasta. Toss the pasta with tongs until the cheese melts into the pasta. Toss in the remaining 4 cups (120 g) of spinach.

ONE-POT MEDITERRANEAN CHICKEN & PASTA

Steps:

• Slice zucchini lengthwise and cut across into half moons. Cut tomatoes and red pepper into larger dice. Mince garlic. Set all aside.
• Cut chicken breasts into bite-size pieces (about 1 inch - 2.5 cm each.) Set aside.
• Add olive oil to a large pot set on medium high heat and heat for a minute or two. Add chicken and sauté for approximately 10 minutes until lightly browned. Stir occasionally.
• Add prepared zucchini, tomatoes, red peppers and garlic to the same pot. Sprinkle with basil, oregano, rosemary, sea salt and black pepper. Stir and sauté 5-7 minutes over medium high heat until vegetables are just tender crisp. Leave in pot but remove from heat.
• Meanwhile, bring chicken broth and white wine to a boil in a separate pot over medium high heat. Stir in the pasta and use a spoon to push pasta down so it is submerged in the broth to ensure even cooking. Reduce heat to medium and cook according to package directions and until pasta is just al dente as it will be heated more in the next step. Stir during cooking to prevent pasta from sticking.
• Remove one cup (250 mL) of broth from the pasta pot to a medium bowl and set aside. Stir in cornstarch and whisk until no lumps remain.
• Add pasta with remaining liquid and cornstarch mixture to the chicken and vegetables. Stir and cook over medium heat a few minutes or until sauce thickens.
• To serve, sprinkle with shredded parmesan cheese. Garnish with chopped parsley (optional garnish).

ONE POT MEDITERRANEAN ORZO PASTA

Steps:

• In a large pot or dutch oven, add the uncooked orzo, olives, red onion, lemon juice and zest, olive oil, diced tomatoes, oregano, garlic, salt, pepper, parsley, and broth.
• Bring the ingredients to a boil. Then, cover, and reduce heat to medium-low. Simmer for 12-14 minutes or until pasta is soft and the broth has evaporated.
• As soon as the pasta is cooked add the cream, cheeses, and parsley. Stir until combined. Serve immediately.