One-Pot Pasta with Zucchini and Chicken

So you're reading this and probably thinking - okay Gabrielle, do you do anything besides eat and go to museums?

Well, would that be so bad??

Tonight two friends came over for dinner and I wanted to make something yummy, easy, crowd-pleasing, and as always, relatively healthy. This recipe was definitely a winner. It was unbelievably tasty and saucier than I expected, making it almost like a gourmet comfort food pasta stew. I can't emphasize it enough - you HAVE to make this dish.


One-Pot Pasta with Zucchini and Chicken
from The Food Matters Cookbook*


Makes: 4 servings
Time: About 1 hour

2 tablespoons olive oil
8 ounces boneless, skinless chicken thighs, cut into chunks
Salt and black pepper
2 medium red onions, halved and sliced (I used 1.5 because I couldn't find medium-sized onions, and probably would have been fine with just 1)
1 tablespoon minced garlic
4 zucchini, sliced at least 1/2 inch thick
1/2 cup white wine
1 cup chicken stock, vegetable stock, or water, plus more as needed
8 ounces any cut pasta, preferably whole wheat (I used penne)
1/4 cup chopped fresh dill, or 1 teaspoon dried
1/2 cup grated Parmesan cheese

1. Put the oil in a large, deep skillet over medium-high heat. When it's hot, sprinkle the chicken with salt and pepper and add it to the pan, skin side down. Cook, turning the pieces as necessary, until t he chicken is browned on both sides, about 10 minutes. Remove the chicken from the pan.

2. Turn the heat down to medium. Add the onions and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add all but 1 cup of the zucchini and stir to coat with the oil. Add the wine, stock, pasta, and reserved chicken.

3. Bring to a boil, scraping up any bits that might be stuck to the bottom of the pan. Reduce the heat so the mixture bubbles enthusiastically and cook, stirring frequently and adding more liquid as needed to keep the mixture saucy, until the pasta just begins to get tender, no more than 10 minutes. Stir in the remaining zucchini and cook until it softens a little and the pasta is ready but not mushy, another 3 minutes. Stir in the dill and Parmesan. Taste, adjust the seasoning, and serve.

HUGE NOTE: I had to add a lot more liquid than the recipe called for in order to bring it to an "enthusiastic" boil. After the initial measurements, I just poured in some more stock, wine, and water until I thought it was liquidy/saucy enough for the pasta to cook. I have no idea how much more liquid I added, and if something else (maybe the zucchini?) was out of proportion and that's why I had to add more, but I just added by sight and it turned out absolutely delicious.

Do yourself a favor and make this!

*All right, you caught me - I really only have two cookbooks I've been using lately. That said, I do love Mark Bittman's eating philosophy of less meat, whole grains as much as possible, and fruits and veggies, as many as possible, for a healthier you and a happier wallet and a better planet. This recipe definitely has a high veggie to low meat ratio, and it was still delicious and filling! And I have a LOT of leftovers.