One-pot chicken spaghetti with tomato and basil
One-pot chicken spaghetti with tomato uses a wide, deep pan and a lid. Browning chicken first adds flavor; cooking the pasta in tomato and broth leaves a light sauce in the same pan. This household adaptation replaces the cream and spinach of the comparison recipe with tomato.
Different spaghetti brands absorb liquid differently, so keep a kettle of hot water nearby. If the pasta is done but sauce is thin, stir briefly with the lid off; do not keep cooking until the pasta falls apart. A saucepan too narrow for stirring makes sticking more likely.
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- Oqsillar
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| Tayyorlash vaqti | — |
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| Oshxonadagi faol vaqt | — |
| Murakkablik | — |
| Achchiqlik | — |
| Oshxona | Home cooking |
| Allergenlar | — |
Masalliqlar
2 porsiya
1-bosqich
Wash basil and prepare onion and garlic. Cut thawed chicken on a separate board, then wash hands and equipment. Heat oil in a deep pan and soften onion.
2-bosqich
Add chicken and brown, stirring, then add garlic briefly. Transfer chicken to a plate reserved for this partly cooked meat. Add tomatoes and broth to the pan and bring to a boil.
3-bosqich
Add spaghetti, bending it down as it softens, or halve it to fit. Reduce to a simmer, cover loosely and stir every couple of minutes so strands separate. Start checking near the package cooking time.
4-bosqich
Return chicken while the pasta finishes and cook until it reaches 165 °F (74 °C). Add hot water in small amounts if pasta remains firm and the pan is dry. Remove from heat, add Parmesan and torn basil, then season.
Izohlar