Okay, so I whipped up this super quick and easy chicken pasta the other day, and let me tell you, it was a lifesaver. I mean, who has time for complicated recipes on a busy weeknight, right?
I started by boiling some water in a big pot for the pasta. While that was heating up, I grabbed a couple of chicken breasts and diced them into bite-sized pieces. Then, I heated up some olive oil in a large skillet over medium-high heat and tossed in the chicken. I cooked it until it was nice and browned, making sure it was cooked all the way through.
While the chicken was cooking, I chopped up some onions and mushrooms. Once the chicken was done, I took it out of the skillet and set it aside. I added a bit more oil to the skillet and sautéed the onions and mushrooms until they were soft and tender. Oh, and I also minced a couple of garlic cloves and threw them in there for extra flavor.
By this time, the water was boiling, so I added the pasta to the pot and cooked it according to the package directions. Usually, it’s around 8-10 minutes for al dente. While the pasta was cooking, I poured some red wine into the skillet with the veggies. Just a splash, you know, to deglaze the pan and get all those yummy brown bits off the bottom. I let it simmer for a few minutes until the wine reduced a bit.
Mixing Everything
- I added some dried thyme to the sauce for that herby goodness.
- Then I added the cooked chicken back to the skillet and gave everything a good stir.
- Once the pasta was done, I drained it and added it to the skillet with the chicken and sauce.
- I tossed everything together until the pasta was well coated.
To finish it off, I sprinkled some grated Parmesan cheese on top. And there you have it! A delicious and satisfying chicken pasta dish ready in about 30 minutes. It was so good, even my picky eaters loved it!
Honestly, this recipe is a game-changer for those hectic weeknights when you need a quick and tasty meal. It’s become one of my go-to dishes, and I think it will be one of yours too!
