3 EASY One Pot Pasta Recipes! Cheesy Chicken & Broccoli Pasta, Bloody Mary Pasta and Beef Stroganoff | The Domestic Geek

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Cheesy Chicken & Broccoli One Pot Pasta
1 tablespoon oil
2 cups diced boneless skinless chicken breasts
1 onion, finely diced
3 garlic cloves, minced
1 pound fusilli
3 cups chicken broth
1 cup milk
3 cups broccoli florets
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes (optional)
2 cups grated sharp cheddar
Salt and freshly ground black pepper

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and season it salt and pepper. Cook until the chicken is no longer pink, 3 to 4 minutes. Add the onion and cook for another 3 minutes, or until the chicken begins to brown and the onions begin to soften. Add the garlic and cook until it becomes fragrant, 30 seconds. Add the pasta, broth and milk. Bring the mixture to a boil and reduce to a simmer. Cook, covered, stirring frequently for 10 minutes, or until the pasta begins to soften. Stir in the broccoli. Cook for another 2 to 5 minutes, or until all of the liquid has been absorbed. Stir in the cheddar cheese, red pepper flakes, and nutmeg.
Serve immediately.

Bloody Mary One Pot Pasta

2 teaspoons olive oil
1 small yellow onion, finely sliced
1/2 cup finely sliced celery
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon tabasco
1 pound spaghetti
2 cup strained tomatoes
4 cups vegetable broth
1 lemon, zest and juice
Celery salt and freshly ground black pepper
Celery leaves for garnish

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and celery and cook until the onions become translucent, 2 to 3 minutes. Add the garlic, Worcestershire sauce, horseradish, and tabasco. Cook until they become fragrant, another 30 seconds. Add pasta and tomatoes and bring the mixture to a boil. Cook, covered for 12 to 15 minutes or until all of the liquid has been absorbed. Stir often so the pasta doesn’t stick. Stir in the celery salt and lemon juice.
Serve immediately topped with celery leaves.


One Pot Beef Stroganoff

1 tablespoon vegetable oil
2 cups thinly sliced beef chuck
2 tablespoons butter, divided
2 cups quartered mushrooms
1 onion, finely diced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 pound egg noodles
3 cups beef broth
1/2 cup sour cream

Heat the oil in a large pot or Dutch oven. Add the beef and season it with salt and pepper to taste. Cook the beef, stirring occasionally, until it is cooked through, 3 to 4 minutes. Remove the beef from the pot and add the butter. Add the mushrooms and cook until they begin to soften, another 3 minutes. Add the garlic, Worcestershire sauce, Dijon mustard, and thyme leaves. Cook until they become fragrant, 30 seconds. Stir in the noodles and broth. Once boiling, reduce the heat to a simmer. Cook, covered, stirring often, until the liquid has been absorbed, 7 to 10 minutes. Return the beef to the pot and stir in the sour cream just before serving.
Serve immediately topped with fresh parsley.
Salt and freshly ground black pepper
Parsley for garnish

#Pasta #Dinner

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