Garlic Parmesan Chicken Pasta (One Pot Ditalini Pasta)

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

1 lemon, juice

1/4 cup olive oil

1 tbsp dijon or yellow mustard

1 tbsp dried oregano

3 garlic cloves, pressed

1 1/2 tsp salt

1/2 tsp pepper

1 lb (about 6) boneless skinless chicken thighs

1 small yellow onion, diced

6 garlic cloves, minced

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder

2 tsp Italian seasoning

2 cups roughly chopped fresh spinach

1 cup dried ditalini pasta

1 1/2 cups chicken broth

1 cup light / 10% cream

1/2 cup shredded parmesan cheese

fresh parsley for garnish

Instructions

Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper. Reserve 4 tbsp of the marinade and set aside.

Add the chicken to a bowl and add the rest of the marinade. Toss the chicken to coat it and let sit for 15-30 minutes.

Add 1-2 tablespoons of olive oil to a large high sided skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs. Cook until deeply golden brown, about 5 minutes. Flip the chicken and cook for another 4-5 minutes and then remove the chicken to a plate or bowl and set aside.

Turn the heat to medium and add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, garlic powder, onion powder and Italian seasoning. Stir and cook for 1-2 minutes until fragrant. Add the noodles and stir well to coat with the oils and herbs in the pan.

Stir in the chicken broth and cream and bring to a simmer. Once simmering, stir in the spinach until combined and add the chicken back to the pan along with any juices from the plate/bowl the chicken was on, keeping at a simmer and stirring every few minutes, for 10-14 minutes with the lid mostly on until the pasta is cooked and most of the liquid is absorbed. *Note: If the pasta is not quite done to your liking, add 1/4-1/2 cup more chicken broth and continue to cook until the pasta is al dente*

Once the pasta is cooked, move the chicken thighs to the sides of the pan and stir in ½ cup shredded parmesan cheese, nestle the chicken thighs in and let cook for 5 more minutes. Before serving, drizzle the 4 tbsp of marinade over the dish and garnish with parsley.

Nutrition

• Calories: 466 kcal
• Lipides Totaux: 23.2 g
• Lipides Saturés: 5.6 g
• Lipides Insaturés: 15.9 g
• Cholestérol: 117.7 mg
• Sodium: 3645.9 mg
• Glucides Totaux: 33.7 g
• Fibres Diététiques: 2.7 g
• Sucres Totaux: 6.5 g
• Protéines: 32.7 g