I love a dinner you can cook in one pot. Less clean up is a very good thing! This recipe was inspired by Martha Stewart and my need to use up the mushrooms, broccoli and chicken I had in the fridge. I never thought of cooking a meal like this, and it might very well be life changing for me!
The idea of this recipe is to throw everything into the same pot and cook it all at once. I had to use up some chicken that was already cooked, otherwise, I would have thrown in the raw chicken as well. But since it was pre-cooked, I didn’t want to dry it out. So I added it at the end, just to heat it up.
Here is the recipe for this fabulous dinner.
8 ounces of pasta
1 cup sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 cup cubed chicken
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
3 1/2 cups chicken broth
1/2 cup half and half or heavy cream
Salt & pepper to taste
Freshly grated Parmesan cheese
Place the pasta in your pot, along with the chicken, broccoli, onions, and mushrooms. Pour the chicken broth over the top and add the olive oil, lemon juice, salt and pepper.
Bring the pot to a boil over high heat. Reduce to medium heat and cook. Stir the pasta frequently with a wooden spoon to break it up and prevent it from sticking to the pan. Cook the pasta for about 9-10 minutes. Most of the liquid will have evaporated. Add the half and half and heat until warm. Remove the pan from the stove and garnish with grated Parmesan cheese before serving. Enjoy!