One-Pot Chicken Pasta
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
If using chicken thighs, chop into bite size pieces.
In a large pot over medium high heat, stir in chicken, garlic, onion and herbs until chicken is no longer pink
Stir in zucchini, pasta sauce, milk, vinegar, salt, pepper, hot pepper sauce and pasta. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce heat, cover and simmer, stirring occasionally to prevent sticking, for 18-20 minutes or until the pasta is tender. If the mixture is getting too thick, stir in up to ½ cup (125 mL) of hot water
Serve topped with shredded cheese.
Helpful Tip
Serve topped with shredded cheese.
Nutrition Info
| Per 580 g serving | Amount |
|---|---|
| Calories | 750 |
| Protein | 60 g |
| Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrate | 82 g |
| Fibre | 9 g |
| Sugar | 19 g |
| Cholesterol | 125 mg |
| Sodium | 1240 mg |
| Per 580 g serving | % Daily Value |
|---|---|
| Potassium | 27 |
| Calcium | 60 |
| Iron | 30 |
| Vitamin A | 20 |
| Vitamin C | 30 |
| Vitamin B6 | 31 |
| Vitamin B12 | 60 |
| Folate | 31 |
| Zinc | 48 |
