One-Pot Chicken & Penne with Fresh Salad
A comforting one‑pot dinner ready in under 30 minutes. Juicy chicken thighs are braised with penne in a savory tomato‑broth sauce, while a bright cucumber‑tomato‑avocado salad adds a fresh, creamy contrast.
Recipe by Sivan's Kitchen· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 1 1/2 lb chicken thighs
- 1 onion
- 1 tsp paprika
- 1 tsp garlic powder
- 16 oz penne pasta
- 4 cup chicken broth
- 1/2 cup tomato paste
Side Salad
- 4 Persian cucumbers
- a cup cherry tomatoes
- 1 shallot
- 1 avocado
- olive oil, to taste
- fresh lemon juice, to taste
- fresh lime juice, to taste
- salt, to taste
- black pepper, to taste
Instructions
- 1Place the chicken thighs in a bowl, drizzle with 1/4 cup olive oil, and season with 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp black pepper; toss until evenly coated.
- 2Heat a large, heavy‑bottomed pot over medium heat and add the coated chicken pieces.
- 3Sear the chicken for 3‑4 minutes per side, or until a golden brown crust forms.
- 4Add the sliced onion to the pot, stirring to coat it in the rendered fat, and let it soften for 2‑3 minutes.
- 5While the chicken browns, whisk together the 4 cups chicken broth and 1/2 cup tomato paste in a separate bowl until smooth.
- 6Stir the uncooked penne pasta directly into the pot with the chicken and onions.
- 7Pour the tomato‑broth mixture over the pasta, give everything a gentle stir, then increase the heat to bring the liquid to a boil.
- 8Cover the pot, reduce the heat to a low simmer, and cook for about 10 minutes, stirring occasionally, until the penne is al dente and the chicken reaches an internal temperature of 165°F (165°F).
- 9While the main dish finishes cooking, prepare the side salad: chop the cucumbers, cherry tomatoes, shallot, and avocado.
- 10Place the chopped vegetables in a mixing bowl, drizzle with olive oil to taste, add fresh lemon and lime juice to taste, and season with salt and black pepper to taste.
- 11Toss the salad gently to combine, preserving the avocado chunks.
- 12When the penne and chicken are done, remove the pot from heat and let it rest, covered, for 2 minutes to allow the sauce to thicken.
- 13Serve the one‑pot chicken and penne on plates, spooning extra sauce over each portion, and accompany with a generous helping of the fresh cucumber‑tomato‑avocado salad.
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Frequently asked questions
- How long does it take to make One-Pot Chicken & Penne with Fresh Salad?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this One-Pot Chicken & Penne with Fresh Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pot Chicken & Penne with Fresh Salad recipe come from?
- It was shared by Sivan's Kitchen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.