Red Riggie Chicken, otherwise known as Chicken and Sun-Dried Tomato Pasta Pot, is creamy, tangy, cooked in one pot, and on the table in under 30.
Is it just me, or as the days get shorter and shorter you get more and more tired? Maybe it’s just part of our nature that we start to “hibernate” as the months get colder and we just…well…tired. I mean, here I sit at 7:30 and I’m ready to crawl under the covers and go to sleep. Honestly.
We “rested” this weekend as much as I could rest having to make two sponsored recipes, write a recipe for another, and then clean up after the huge mess I made in the kitchen. I need a maid. Or at least someone to clean up when I’m finished being a creative genius in the kitchen. *snort*
Hence all the one-pot meals.
You see, I used to come home, do dishes, start dinner, do more dishes, eat, walk the dog, chill for an hour, than hit the sack. Wash, rinse, repeat. Yes. I said dishes twice. They’re no fun. I’ve changed things up a little bit. I come home, start dinner, then while dinner simmers, I do dishes. By the time they’re finished, so is dinner. Then we eat, have a little more time to chill than previously, walk the dog, and hit the sack. Not as many dishes. Win win! Plus, it also gets dinner on the table faster. Another win!
Especially with these one-pot meals, there is a ton of fewer dishes to clean. Have you tried some one-pot meals? It’s all about the science of the water to pasta ratio. Once you get that down, you can make a one pot meal out of almost anything. For me it’s 12 ounces of pasta to approximately 3 1/2 cups of liquid. I mean, how hard is that? Measure and voila! Dinners on the table! All you have to do is figure out what flavors you want with the pasta.
For me and this dish? It was chicken with tangy sun-dried tomatoes then creamy with some cheese. Cause everything’s better with cheese! Well, almost everything. I think you could coat asparagus with any kind of cheese – heck any kind of chocolate – and I still won’t eat it. So, yeah. Maybe not all things are better with cheese. Though, there are others that will disagree.
But, they won’t disagree on how deliciously simple this recipe truly is.
All you have to do is look at that delicious goodness and know that no one will disagree that this dish tastes amazing. It’s all creamy and tangy and chicken-y pasta goodness perfect for a quick summer meal. It’s even hearty enough for the colder months, too. Heck. I think it’s safe to say that this is year round goodness that you can serve up any time.
You know, y’all? I think I need to put this recipe #onthemenu soon. It’s really making me hungry as I sit here drinking my breakfast smoothie. No. No recipes for those babies yet. I’m still trying to figure out what I like, what works, and what flavors I like the most. Right now, it’s banana, duh. There’s a reason Dad used to call me monkey!
Have you tried any one-pot recipes lately? What are some of your favorites?
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into bite-sized pieces
- 4 ounces julienne sun-dried tomatoes
- 12 ounces penne or other short pasta
- 3 1/2 cups chicken broth
- 1 tablespoons Italian seasoning
- 2 teaspoons basil
- 1 pinch crushed red pepper
- 1 cup fat free half and half
- 2 ounces fat free cream cheese
- 4 ounces fat free mozzarella cheese
- Heat a large Dutch coated with cooking spray oven over medium-high heat. Add the garlic and sauté one minute. Add the chicken and brown on all sides.
- Add the next six ingredients (tomatoes through red pepper) and bring to a boil.
- Simmer 10 to 15 minutes or until the pasta is almost al dente.
- Pour the cream over the mixture and add the diced cream cheese. Stir continuously until the cream cheese has melted.
- Remove the dish from the heat, stir in the mozzarella cheese, and serve.