28 January 2016

One-Pan Penne Pasta Verde

One-Pan Penne Pasta Verde / www.delightfulrepast.com

Years ago I discovered the joy of cooking pasta right in the sauce. It doesn't work for everything, of course; but any time I can turn something into a one-pan meal, I'm happy!

Then, while I was selecting my favorite organic canned tomato products, I discovered my store had added a new item to the section: organic crushed tomatillos. I was so excited! Right away I thought of two things I just had to make with it: chicken enchiladas and a chicken pasta concoction.

So here's my one-pan chicken pasta concoction. It's nice to get out of my tomato-y pasta rut once in a while! I prefer the mini penne when I can get it. If you use regular penne, you might need to add a few minutes to the cooking time.

Use your own judgement on the jalapeno pepper and crushed red pepper flakes. I like a little heat, but not enough to make my face sweat! Where do you stand on that issue? 

One-Pan Penne Pasta Verde


(Serves 4 to 6)

3 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon salt, divided
3/4 teaspoon coarsely ground black pepper, divided
1/2 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1/4 cup diced red bell pepper
1 tablespoon chopped jalapeno pepper
3 cups lower sodium chicken broth
1 cup crushed tomatillos (I use Muir Glen organic)
2 packed tablespoons chopped cilantro plus more for garnish
3/4 cup heavy whipping cream
1 pound mini penne pasta, uncooked
8 ounces jack cheese, shredded
2 tablespoons freshly squeezed lime juice

1 In large skillet that has a lid (I use the 12-inch straight-sided All-Clad Stainless 6-Quart Saute Pan) over medium-high heat, heat 2 tablespoons oil until very hot. Add the chicken seasoned with 1/4 teaspoon each salt and pepper, and cook until lightly browned and done, 7 to 10 minutes; remove from skillet.

2 Add 1 tablespoon oil to skillet and cook onion for 4 minutes. Stir in the crushed red pepper flakes, red bell pepper, jalapeno and remaining salt and pepper; cook for 1 minute. 

3 Stir in the broth, tomatillos, cilantro, cream and pasta. Bring to a boil. Reduce heat, cover and simmer for about 14 minutes, until pasta is tender.

4 Over low heat, stir in the chicken, cheese and lime juice for about 3 minutes. Garnish with chopped cilantro.

54 comments:

Daniela said...

A dish which sounds so tasty and 'speaking' a little of Italian ...
I think I'm trying it too, your recipes are ... unbeatable !!
Sending much love to you, darling Jean, with thankfulness
Dany

Jean | DelightfulRepast.com said...

Dany, thank you! I hope you will try it soon. Funny you should say "speaking a little of Italian" because the brand of pasta I bought was from Italy!

Stephanie said...

Wow Jean, this sounds amazing! I have been craving jalapenos like crazy and this morning I woke up thinking about the grilled cheese sandwich with jalapenos that I'll have for lunch {{smiles}}

I MUST make this recipe soon. Thanks so much for sharing with Roses of Inspiration. Hugs!

Jean | DelightfulRepast.com said...

Thanks, Stephanie! I think you'll really like it. If you make it, do let me know how it turned out for you. Your grilled cheese sandwich sounds wonderful!

Pam @ over50feeling40 said...

Sounds delicious...thanks for sharing with the Thursday Blog Hop!

Jean | DelightfulRepast.com said...

Thanks, Pam! And it's fast and easy enough for a weeknight.

Marisa Franca @ Allourway said...

I love the idea of one pan. I usually do my pasta the traditional Italian way but your way is too tempting to pass up. I love your flavor combinations too!! Great recipe.

Jean | DelightfulRepast.com said...

Thanks, Marisa! Some dishes definitely need the pasta cooked the traditional Italian way, but whenever I can get away with saving a step--and a pan--I like to do it.

Thomas "Sully" Sullivan said...

Every now and then I salivate for the starches that I otherwise avoid. Nothing against breads, potatoes, macaroni and cheese, pastas and other forms of the “paste” that so many people seem to favor. And if those starches had no calories, I’d consumed them every day. But the trade-off of a meager taste indulgence for too many calories is, in the words of Tonto, a “bad trade.” Too tepid, too bland. A taco wrap or hearty plate of spaghetti will satisfy my errant walk on the dark side of diet for months on end. I think it’s mostly a taste acquired in childhood that directs us to get our calories from either sugars or fats or starches, and that’s what we migrate back to more or less for the psychological comfort. Amen.

Jean | DelightfulRepast.com said...

Sully, sugars, fats or starches? I like them all in small amounts, but I'm definitely in the starch camp. Potatoes and bread. Especially bread. Even so, I usually limit myself to the bottom slice of bread on sandwiches. Even though the bread is my favorite part, I know I need the protein not the starch. I'd recommend you just slap this sauce on some chicken; it's really tasty!

Cranberry Morning said...

I didn't know that penne pasta came in sizes, but will look into that. Your recipe is my idea of comfort food, and I would add both jalapeño and cayenne, but maybe not quite as much jalapeño. Ours from the garden (which i froze in halves) are in a variety of sizes. This looks great, Jean.

Jean | DelightfulRepast.com said...

Thanks, Judy. Yes, I *love* my mini penne! Not all brands carry it, but I've bought it in probably 3 different brands, one of which is Barilla. AND I noticed the regular grocery stores are now carrying gluten-free pasta.

Angelina PeoniesandOrangeBlossoms said...

I also didn't know penne pasta comes in different sizes! This looks really yummy!

Jean | DelightfulRepast.com said...

Angelina, thanks! A nice cheesy pasta dish is so warming on a cold winter day!

Art and Sand said...

I'm going to share this one with the head chef. I think he'll like the idea of cooking the pasta right in the sauce.

Thanks for Sharing Your Cup!

Jean | DelightfulRepast.com said...

Thank you! Always happy to join SYC. Hope your "head chef" likes the pasta!

Angie Schneider said...

You make simple everyday dish so very tempting and moreish, Jean.

Jean | DelightfulRepast.com said...

Angie, thanks! I'm picturing one of your beautiful different-than-usual-grains breads with this!

Linda Kay said...

Looks really yummy,Angie. A great one-dish meal.

Jean | DelightfulRepast.com said...

Thanks, Linda. I just love a good one-dish meal!

Emily @ My Love for Words said...

Oh my goodness, this looks delicious!

Jean | DelightfulRepast.com said...

Thanks, Emily. I really think it is, if I do say so myself!

Unknown said...

Jean, sounds and looks very yummy! I'm all for easy and quick when it comes to cooking. Recently bought an InstaPot, it pressure cooks, slow cooks, sears, and steams all automatically an it's all stainless steel. Gary N

Jean | DelightfulRepast.com said...

Thanks, Gary. That sounds like a handy pan, and I like that it's all stainless steel. I inherited nervousness about pressure cookers from my mother, but I'm sure they've gotten to be very safe by now!

Margaret-whiteangel said...

Not real fond of pasta but the recipe is interesting..

Jean | DelightfulRepast.com said...

Margaret, many of us *wish* we weren't real fond of pasta! :D If I didn't like pasta, though, I'd make this sauce for chicken and vegetables.

eileeninmd said...

Hello, this looks delicious. Thanks I will be saving this recipe. I agree it sounds good with or without the pasta! Have a happy weekend!

Jean | DelightfulRepast.com said...

Thanks, Eileen. And a happy weekend to you! Stay warm and cozy!

Mildred said...

We would love this; thanks so much for the recipe. I appreciate you stopping by today. God bless your weekend.

Amy at love made my home said...

Mmmm, sounds really delicious!!! xx

Jean | DelightfulRepast.com said...

Mildred, thanks. Hope you'll try it soon! Have a wonderful weekend!

Jean | DelightfulRepast.com said...

Thanks, Amy! I'll be making it again very soon; one of those things I could eat every day!

TexWisGirl said...

i was thinking of pasta for dinner tonight. you might have convinced me. :)

Jean | DelightfulRepast.com said...

That's great, TWG! Anybody in Texas would surely like the tomatillos and jalapenos!

Swathi Iyer said...

Love this one pot pasta dish, as it has heat jalapenos salsa verde is my weakness. I need to try it, Thanks for sharing with Hearth and soul blog hop, pinning, tweeting.

Jean | DelightfulRepast.com said...

Swathi, I'm so glad you like it! Thanks for pinning and tweeting -- much appreciated!

Sippity Sup said...

Typically I like plenty of heat when it's appropriate. Tomatillos however are fruity enough that a think just a touch of heat is best. GREG

Jean | DelightfulRepast.com said...

Thanks, Greg. Fruity is just the word I was looking for!

kitty@ Kitty's Kozy Kitchen said...

I do like some heat, Jean, and your dish sounds perfect! I'd love trying the crushed tomatillos and cooking the pasta right in the sauce.

Jean | DelightfulRepast.com said...

Kitty, thank you! I hope you'll try it soon and let me know how you liked it.

Butterfly 8)(8 Bungalow said...

Yum! xoxo Su

Jean | DelightfulRepast.com said...

Thanks, Su!

Deborah Montgomery said...

This sounds delicious! I love one-pot meals, too. And a little heat is nice, I think, in a pasta dish. Thanks for stopping by today, and your kind comment. Deborah

Jean | DelightfulRepast.com said...

Thank you, Deborah! I'll be stopping by again!

April J Harris said...

I love one pan dinners and this looks terrific, Jean! I tend to make a lot of tomato based pasta dishes, it really is nice to have a delicious, flavourful alternative like this. Pinned and will share. Thank you so much for being a part of the Hearth and Soul Hop.

Jean | DelightfulRepast.com said...

April, thank you so much! You're the best!

Lea Ann (Cooking On The Ranch) said...

I've never cooked pasta in the sauce, I need to try it soon. And this recipe is such inspiration. Love everything about this Jean. Thanks for sharing a great idea.

Jean | DelightfulRepast.com said...

Thank you, Lea Ann! I think once you try it, you'll want to use that method every chance you get. Really simplifies one's life!

Richard Sheppard said...

This looks so delicious! I had no idea Muir Glen made crushed tomatillos either. Time to go shopping!

Jean | DelightfulRepast.com said...

Richard, thanks. I love Muir Glen products, and the tomatillos even more because they come in a jar.

Karen (Back Road Journal) said...

I'm going to have to look for the crushed tomatillos as your recipe sounds delicious. If not I'll cook some fresh ones.

Jean | DelightfulRepast.com said...

Karen, thanks so much! Tomatillos have not been used nearly enough in my kitchen. That's all going to change!

Jan said...

well, yum! I can't wait to try this! Thanks for sharing with us over at country fair blog party! Jan @ Tip Garden

Jean | DelightfulRepast.com said...

Thanks, Jan! Hope you like it as much as we do!

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