Cheesy Chicken Pasta Skillet
Cheesy Chicken Pasta Skillet
This is a variant of the Cheesy Smoked Sausage Pasta Skillet, but I thought this warranted a separate recipe due to not being a one skillet dish, this one takes a little time. Lot of things to change in this to suit your taste. I made this on 8 Dec 2016, and it is delicious, I took the step by step photos and my comments below.
Ingredients
For the Chicken and Stock
- 3 chicken quarters, seperate the legs from the thighs
- 1 onion, cut in half, no need to peel
- 1-2 tablespoons peppercorns
To Prepare
- splash olive oil
- 3 cloves garlic, smashed and minced
- 1 medium onion, diced
- 500 grams dry spiral pasta, any bite size pasta will work
- 1 can whole peeled tomatoes, chopped, with the juice as well
- 3 cups chicken stock, you just made that
- salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 cups Mozzarella Cheese, shredded
Instructions
For the Chicken and Stock
- Place the chicken in a large pot and fill 3/4 of the way full with water, add the onion and peppercorns, feel free to add any additional veggys you like such as carrots or celery. Place on high heat and bring to a boil and reduce to almost a simmer. Cook for about 20-30 minutes or until the meat is tender. You do not want the meat to fall off the bone.
- Remove the chicken from the pot to drain and cool for about 20 minutes so you can handle it. Turn off the heat to the pot and cover.
- Once the pieces have cooled a bit and you can handle them, use your fingers to pull the meat off the bones, do not use forks, use your hands as you can feel if there is any gristle attached to the meat, this is the reason you do not want the meat to fall off the bones, then the gristle is attached to the meat. By cooking until tender, the meat will easily pull off the bones and the gristle bits remain attached to the bone. Turn the heat back on to a simmer on the pot with the stock in it put the bones back in and continue to simmer this until needed. This photo shows the meat from 3 thighs and 3 legs. Feel to chop or pull apart to smaller pieces if you desire.
To Prepare
- Melt butter in skillet and cook the onion and garlic until tender and starting to brown, then add in the chicken meat.
- Add, salt, pepper, oregano, basil, parsley, chopped tomatoes and juice, 3 cups of the stock you just made, and the pasta and stir together. Bring to a boil then reduce to a simmer, and let cook uncovered, or until pasta is tender and just some of the liquid remains, about 20-30 minutes. Turn off the heat and cover.
- Juice and stock is absorbed, the pasta is perfect.
- Mix in the cheese and cover for about 5 minutes to melt the cheese.
- Serve.
Notes
My wife bought 5 quarters for 110 Baht, I used 3, so I will say 75 Baht for the chicken. The cheese is about 140 Baht for a 200 gram block, shred the whole block for 2 cups of cheese. For 6 servings, this is about $1.05 per serving.
Variants: Add fresh sliced mushrooms. Use fresh tomatoes but you will need tomato juice (just a bit) as well. Variants add cost however, but can change up the dish from one time you prepare it to the next. Add taco seasoning and use Cheddar cheese and you have a taco pasta dish.
Inspired by good friend, Lynn Batterman.
United States.
United States.
The Real Person!
The Real Person!
I made this on 8 Dec 2016, and it is very good, even got two thumbs up from my Thai wife. This takes a little time since you are cooking the chicken and making the stock to use. The beauty is you have stock to use in other recipes. Over all, excellent dish and is on my go to list of recipes.