One-Pot Chicken & Bowtie Pasta with Side Salad

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 onion, sliced
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 16 oz bowtie pasta
• 4 cups chicken broth or any broth
• 1/2 cup tomato paste
• 1 head iceberg lettuce
• 3 Persian cucumbers, chopped
• 1 sweet yellow pepper, chopped
• 5 radishes, sliced
• Olive oil, as shown
• Fresh lemon juice, as shown
• Salt and pepper, to taste

Steps

1. Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder and black pepper. Mix until evenly coated.
2. Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden. Scatter the sliced onion right over the chicken and let it soften in all the flavour.
3. In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
4. Once the chicken is nicely browned, add the bowtie pasta directly into the pot. Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil. Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
5. While everything cooks, chop the lettuce, cucumbers, yellow pepper and radishes. Drizzle with olive oil and fresh lemon juice, season with salt and pepper, and toss.

The reel

via @sivanskitchen

Tips

• Salt the pasta water until it tastes seasoned. That's where the dish gets its salt.
• Hold back a cup of the cooking water and loosen the sauce with it.
• Toss the pasta with the sauce off a hard boil so cheese stays smooth.

Questions