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My new favorite one-pot pasta that will soon be yours as well! This meal is ready in under 30 minutes and it’s a full and filling supper you and your family are sure to enjoy!
1/4 cup Tuscanini Olive Oil
4 cubes Dorot Gardens Frozen Garlic
1 pound boneless, skinless chicken thighs (pargiyot), cubed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup halved cherry tomatoes
1/3 cup Tuscanini Kalamata Olives, chopped
1/3 cup packed fresh basil, chopped
1 pound Gefen Penne Pasta
4 cups water
Add the olive oil and garlic into a pot on medium heat. Add in the cubed pargiyot, salt and pepper and cook on both sides for about five minutes till the outside is mostly cooked.
Next add in all the cherry tomatoes, and most, but not all, of the basil and olives. Leave some of both on the side for later. Cook another five minutes.
Add in the penne pasta and mix. Pour in the water.
Cover the pot and bring to a boil. Once boiling, lower the flame and simmer for about 15 minutes or until the pasta is soft to your liking. Time may vary. Then remove from the heat. Mix, then cover again and allow to sit a bit to absorb the leftover water at the bottom of the pot.
Once absorbed, add in the reserved chopped basil and olives and enjoy!
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Can I make this in advance and re-heat?
Yes! I’d suggest under-cooking the pasta initially, so when it’s reheated it doesn’t become soggy
just made this for supper and it was delicious.
thank you so much !!!!
We’re so happy you enjoyed it! Thank you for sharing!
can i use a bit of tomato sauce instead of the tomatoes??
yes
can I use frozen basil cubes
Yes! Works fine
I don’t like tomatoes and olives, is it possible to make it without it?
Yes
i will say though, my son doesn’t like tomatoes and I put just a small handful in for flavor and he took his portion without tomatoes and still liked the pasta.
If you don’t use olives I’d add a bit more salt at the end.
Hi,
This looks delicious
pargiyot are too expensive for me is there another type of chicken I can use instead?
I agree!! In Israel pargiyot are pricey and actually I took bone in thighs and deboned them myself and then used the bones for my chicken soup. But still you can use chicken breast here but I’d first marinate the chicken in the oil and garlic a bit (add a bit of lemon too to tenderize it) and also keep the chicken a bit thicker just to be sure it doesn’t dry out. Let me know how it goes!
this is a great dinner after a long run: carbs, lean protein and good fat (olive oil)! My husband loved it and it hit the spot.
Thanks for letting me know! So glad!
i just made this 4 my family and it was a real hit!!!
LIT!
pot was licked clean!! +no mess:)
added a squeeze of lemon to give mor flavor…..
THANK YOU RENA!
(check out this profile pic….)
I’m so happy to hear!!