One Pan Bruschetta Spaghetti Recipes

ONE-PAN BRUSCHETTA SPAGHETTI

Steps:

• Heat oil in a very large, deep cast-iron skillet (or a Dutch oven) over medium-low. Add onion and cook until softening, stirring occasionally, about 5 minutes. Add the garlic and cook until fragrant, 3 to 5 minutes more. Add red-pepper flakes and vinegar, and stir until the vinegar evaporates.
• Add pasta, followed by the tomatoes, and pour 2 3/4 cup water over the top. Sprinkle with salt and pepper. Cover with a lid and bring to a boil. Simmer over medium-low heat until the pasta is just tender, about 10 minutes, stirring as needed so the pasta doesn't stick. Uncover, and continue cooking until the liquid has evaporated to a loose sauce, just enough to coat your noodles with flavor, 5 to 8 minutes more. (If there's still too much liquid at the bottom of your pan for your tastes, simmer a little longer.)
• Taste and add more salt and pepper as needed. Toss with cheese and basil to melt the cheese. Serve warm.

ONE POT BRUSCHETTA PASTA

Steps:

• In a medium stock pot, melt Saute Express cubes over medium heat. Add onion and cook 5 minutes until nice and soft.
• Add whole wheat pasta, wine, water, lemon juice and zest and bruschetta sauce. Bring to a boil and then reduce heat to low, cover and keep at a low simmer. Stir pasta every few minutes and cook until most of liquid is evaporated and pasta is cooked to desired bite about 15 minutes.
• Season to taste with salt and pepper and add chopped fresh basil or parsley if adding. Serve in large bowls and garnish with parmesan cheese if desired.

ONE POT BRUSCHETTA CHICKEN PASTA

Steps:

• In a large, heavy pan, add oil and heat on medium high until shimmery.
• Add diced chicken to pan and cook until almost done- chicken will be firm and golden brown (about 6 minutes, stirring occasionally to prevent burning or sticking)
• Add onion and asparagus (optional- or add 1-2 cups other fresh vegetables like peas, spinach, diced zucchini, etc) and cook until soft and lightly browned.
• Add jar of bruschetta topping, stir to mix well.
• Add pasta and toss in sauce and vegetables to evenly coat.
• Pour water over dish and bring to a boil.
• Reduce heat and simmer until pasta is al dente.
• Serve and enjoy!

BRUSCHETTA CHICKEN PASTA

Steps:

• Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
• Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired