I’ve been quite uninspired on the cooking front over the past year, so having a handful of trusty recipes on hand makes my dinner search a bit easier. After eating enough Yoshida sauce chicken for the next 50 years, I decided pasta would be my next go-to meal. I’ve always loved spaghetti and this one pot pasta is the easiest and most delicious I’ve made yet! I start by boiling 1/3 box of spaghetti noodles according to the directions and simultaneously cook three chicken thighs with salt, pepper, garlic powder, and onion powder. Once the chicken is cooked, I remove it from the pot and cook my zucchini and mushrooms with salt and pepper. The broccoli is up next and I add one tablespoon of water to the stems in order to quickly steam them. When the veggies are all cooked and the noodles are tender, I toss the mixture together with the chicken and a handful of freshly halved grape tomatoes. I add two large spoonfuls of pre-chopped garlic and a 28 oz can of Red Gold crushed tomatoes (the most delicious!!) to the pot. I season the mix with a sprinkle of salt and pepper, one spoonful of sugar (to cut the acidity of the tomatoes) and dried basil and oregano to taste. The whole pasta comes together within 35 minutes and I have a week’s worth of meals left over!
