I recently saw a quote that said ‘cook like you don’t have to clean’ which describes my style in the kitchen perfectly. I don’t know why but I always end up using what seems like every pot, pan, plate, spoon, fork, spatula and whatever else I can get my hands on! I’m sure my sister can attest to this too, we live together and since she gets to be my taste tester – her end of the deal is dishes. (Hey at least she gets the benefit of good food!!).
I knew when I discovered this one pot pasta recipe – she would be a huge fan (only one dish to clean and sooooo delicious!). So if you aren’t a fan of dish duty this Chicken Basil Rigatoni recipe is for you!
I recently attended an olive oil tasting event at a wonderful Italian restaurant in Toronto called Buca. I know what your thinking, olive oil tasting…that’s a thing?! Well indeed it is! It was put on by Flavor Your Life, a really cool initiative by the European Union that aims to educate Canadians on EVOO (Extra Virgin Olive Oil) from Europe!
There’s nothing like good quality olive oil from Europe, better yet Italy! So I knew I had to give it a try.
We had the chance to taste three EVOO’s from Redoro and learn how different kinds of olive oil go with different meals (kinda like wine!). I also got some new inspiration for recipes in the kitchen including this marvelous pasta dish.
Ingredients for Chicken Basil Rigatoni
This recipe can make a full box of pasta – so invite some friends or family over to enjoy (Italian style!) If not prepare for some leftovers (which isn’t the worst case scenario 😉
1/2 cup EVOO
2 chicken breasts diced into small squares
1 cup chicken stock
1 box raw rigatoni
1 can diced tomatoes
1 jar strained tomatoes
1 bunch roughly chopped basil
1/2 white onion thinly sliced
1 package button mushrooms
2 red peppers thinly sliced
1 teaspoon finely diced garlic
fresh parmesan cheese to top
and the best part – ONE LARGE POT! (Make sure it has a tight fitting lid)
How to make this magical one pot pasta:
First prep all the ingredients, dice the chicken, slice the onion and peppers, leave the mushrooms whole.
Set your large pot on the stove, pour in half the olive oil required for the recipe. Then place your ingredients in 4 quadrants. Chicken in one, onions in another, red peppers & mushrooms in the third quarter and RAW pasta in the fourth (feels weird doing this but don’t knock it til you tried it!).
Pour the diced tomatoes in the middle, top with garlic and basil. Then pour the remaining olive oil, chicken stock & strained tomatoes over the entire pot (to cover everything).
Cover the pot with the lid and bring to a boil. Once it reaches the boiling point – give everything a stir. Then cover again and simmer on low for 30 minutes. After thirty minutes, remove the lid, gently turn the ingredients together. Serve into dishes, top with parmesan cheese and prepare to be AMAZED!!
Hope you enjoy it as much as I did!