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    Garlic Parmesan Chicken Pasta (One Pot Ditalini Pasta)

    4 servings

    porções

    10 minutes

    tempo ativo

    50 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    Instruções

    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.

    Nutrição

    Tamanho da Porção

    -

    Calorias

    466 kcal

    Gordura Total

    23.2 g

    Gordura Saturada

    5.6 g

    Gordura Insaturada

    15.9 g

    Gordura Trans

    -

    Colesterol

    117.7 mg

    Sódio

    3645.9 mg

    Carboidrato Total

    33.7 g

    Fibra Dietética

    2.7 g

    Açúcares Totais

    6.5 g

    Proteína

    32.7 g

    4 servings

    porções

    10 minutes

    tempo ativo

    50 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    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

    Instruções

    1

    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.

    2

    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.

    3

    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.

    4

    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.

    5

    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*

    6

    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.