This one pot meals makes weeknights a breeze! This One Pot Paprika Spinach Chicken is full of flavor and cooks so quick you’ll make week after week.
Since our commute takes a little longer than it used to, I’m always on the lookout for quick and easy meals to make. Who isn’t, right? In today’s fast paced world it’s hard to stay ahead of the game. I can’t imagine what it would be like if we had kids to boot! I’d just be exhausted! That’s why meals like this are invented, I guess. Those that think outside the box get a leg up on the rest of us.
Now, I’m not usually a bandwagon person. I try to stay ahead of the trends, or just make my own! However, when I saw all those one pot wonders out there, I knew that was a bandwagon I would gladly jump on.
Who wouldn’t, right? It’s a meal…that you make…in one pot…that’s usually pretty quick. Tell me you wouldn’t love to have a barrage of these types of recipes under your belt? How can you not want a quick and easy meal on the table without a load of dishes to do after a hard day’s work? If you don’t, then there’s something wrong with you. Seriously. You should see someone about that. *snort*
Here’s the skinny. Yes, it’s one pot. You put the vegetables, meats, pasta or rice, and liquids all in one pot. Not always at the same time, but I guess you could depending on the veggies and the meats. You can infuse the ingredients with any flavor style you want; Italian, Tex-Mex, Asian, European, etc. You name it! The sky is the limit!!
Hence the bandwagon comment.
How is this different than a slow cooker? Well, because it is. It’s cooked on the stove. Now, don’t get me wrong, I love my slow cooker. We use ours once a week, but it does have a tendency to cook things a little more tender than I’d like sometimes. Since we leave at 5:30 am and get home around 5:30 pm, it’s not so easy to monitor when something’s cooked through and turn it off. It just kind of has to sit there and wait for us to get home.
That’s where these one pot meals come in. You can monitor and taste things as they cook. Make sure your pasta is al dente and your chicken or steak is just cooked enough to your liking. Toss in some herbs and spices as you go. You control the cooking time.
Now, maybe I’m just making a HUGE assumption that most of you have day jobs? If that’s not the case then please pardon my banter on this topic. You’re probably sitting there saying to yourself, “I do those things already with my slow cooker!” Well, dear reader, I do not have that luxury unless I use the slow cooker on the weekends. You’re very lucky to have that ability and I am truly jealous. That is just not possible on the AKHA household. At least not yet.
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 cup thinly sliced onion
- 2 1/2 cup chicken broth
- 1 tablespoon paprika
- 2 teaspoons minced garlic
- 2 teaspoons dried rosemary
- 8 ounces thin spaghetti
- 1/4 cup cream
- 3 cups baby spinach, rinsed and dried
- Heat a Dutch oven coated with cooking spray over medium-high heat. Brown the chicken on all sides then add the onions. Saute the onions until they being to soften.
- Combine the broth with the paprika, garlic and rosemary. Pour the broth mixture over the chicken and bring to a boil. Once the broth begins to boil, add the pasta and simmer, stirring occasionally, 15 to 20 minutes or until the pasta is al dente.
- Once the pasta is cooked, stir in the cream and the spinach and cover with a lid to allow the spinach to wilt. Serve with crusty garlic bread.