One Pot Chicken Basil Pasta

This has been a “fun” week. Our stove decided to have issues. We bought the stove back in January, brand new. It was the same stove we had bought for our previous home. Since we don’t have propane or natural gas at this house, I chose the induction stovetop this time. Well, yay me. I went to use it, and halfway through, it started to smell like something was burning. I wasn’t sure what was going on, but it eventually went away. The next day I went to make lunch, on the same burner, and it started quickly. Kirk turned off the oven breaker. The appliance store sent out a guy to look at it, and he said he needed to order parts. He didn’t seem to smell it as much as I did; he was a smoker, though, and I have a very strong sense of smell (which is a bad thing when things stink). It smelled so bad after the house, and the house reeked for two days. After the repair guy left, we turned off the breaker.

Now, as I wait (and who knows when that will happen), Kirk ordered me an induction hot pot so I would have something to cook dinners on. I picked up the Amazon one, and honestly, it works really well for being $50. It heats up quickly and maintains its temperature. It works pretty much like my normal stovetop.

I decided to treat this like I did when we did a full reno two houses back and tore out our kitchen. I survived on a hot plate, counter oven, and an InstaPot. This time around I have a double airfryer and an InstaPot. So no baking for a while, but we will get by.

Life is an adventure after all.

So I went back to my previous cooking blog and started looking for recipes that I had done that were “one-pot meals”. I adapted one I made years ago for tonight’s dinner. I added in meat, pre-cooked, and more vegetables.

Fresh basil from the garden.

One Pot Chicken Basil Pasta

Ingredients:

• 1 Tbsp olive oil
• 1 large onion, diced
• 4 cups low-sodium chicken broth
• 1 cup water
• 15-ounce can diced tomatoes (do not drain)
• 2 12.5-ounce cans chicken breast, drained
• 1 bunch fresh basil leaves, chopped finely
• 2 Tbsp balsamic vinegar
• ½ tsp ground black pepper
• 16 ounces dry pasta
• 15-ounce can green beans, drained
• Freshly grated Parmesan cheese (used about 1½ cups)

Directions:

Heat a large pot over medium heat; add oil and onion, and sauté until the onion is tender.

Add in remaining ingredients, except for the green beans and cheese. Bring to a boil, reduce heat to medium-high, and cook for 10 minutes, stirring often. If it boils too hard, lower the heat as needed. About 8 minutes in, add in the green beans.

Take off the heat, stir in the Parmesan cheese, and serve.

Serves 6.

~Sarah