There’s nothing quite like a comforting, tasty and nutritious one-pot pasta dish (that takes no time at all to make!) on a busy weeknight. Your kiddos will love it too!
Who doesn’t love pasta?! As a dietitian and busy Mom I know that I do! Pasta is an easy and nutritious starch option for families, especially when you pair it with some protein and veggies. Although carbohydrate foods (especially grains and starches) have been vilified over the last decade or so (thanks low carb phase), we know that carbohydrates are our bodies number one source of fuel. Kids (and adults) require carbohydrates to fuel our bodily tissues so that we can function well during the day. When we pair a starchy carb with protein and veggies, it helps to make that energy long-lasting and keep our blood sugar levels stable after a meal.
You can definitely use a legume-based pasta or whole grain pasta, both of which would provide you with a little bit more fibre and protein, OR you can choose your favourite white pasta (this is usually what we do because there’s nothing quite like it!) and then make sure that you’re including other foods that provide fibre, protein and vitamins and minerals.
This one-pot pasta is a meal-in-one
That’s why I love this recipe SO much. It’s literally a balanced meal all in one! We’ve got the star ingredient (pasta), chicken (protein) and broccoli (veggie!). And it’s made all in one pot. What busy parent doesn’t love one-pot meals?! (You might also enjoy this easy Mediterranean linguini or skillet vegetarian Mexican mac and cheese) To balance this out even more, I’d serve a veggie tray with dip or a salad on the side, and maybe even some cut up fruit. As parents, we know that not all kids are going to love everything we serve, so it’s always important to have a variety of foods at the table to choose from.
This recipe makes great leftovers for lunchkits the day after (or dinner another night during the week!
Enjoy!
Creamy Chicken and Broccoli One-Pot Pasta
There’s nothing quite like a comforting, tasty and nutritious one-pot pasta dish (that takes no time at all to make!) on a busy weeknight. Your kiddos will love it too!
Ingredients
- 1 tbsp olive oil
- 2 tsp butter
- 2 tsp garlic, minced
- 2 tsp dried herbs of choice (basil, oregano, thyme etc.)
- 1/2 cup sundried tomato (I used jarred sundried tomatoes)
- 1 package pasta (I used bows)
- 1 cup water
- 2 cups low sodium chicken broth
- 2 cups shredded cooked chicken breast
- 2-3 cups broccoli, washed and cut into small florets
- 1/2 cup half and half cream
- 1/2 cup fresh parmesan, grated
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add sundried tomatoes, garlic, dried herbs and sauté for 1 minute.
- Add the pasta, water and broth and stir, bringing to a light boil (increase temp to medium-high). Cover, reduce heat to a simmer, and cook for about 5 minutes, stirring occasionally. Add broccoli and chicken, cover, and cook 5 minutes more, until pasta is al dente. Uncover and cook at a low simmer for 2 minutes.
- Stir in the half and half and Parmesan. Enjoy!
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
How many grams of pasta = a package? We use gluten free as my hub is celiac, so I’m not sure our package sizes are the same. thanks!
Great question! I’m going to guess approximately 340g. Thanks for trying the recipe!