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One-Pan Chicken Pasta


  • 1 whole chicken breast
  • 150 g bacon
  • 1 bunch of parsley
  • 200 ml milk
  • 300 ml water
  • 225 g square pasta
  • 2 tablespoon pumpkin seed flour
  • 2 tablespoon linseed flour
  • 1 tablespoon pumpkin seed oil
  • 200 g peas
  • salt
  • pepper

Cut the bacon into smaller and larger pieces and roast in pumpkin seed oil over low heat. Such a rapid, low-temperature roasting does not harm the pumpkin seed oil. When the bacon is ready, take it off the pan, cut into stripes or cubes and replace with the salt and peppered chicken. Roast the chicken a bit then add peas, milk and water to it. When it begins to boil, add the pasta as well. Cook the pasta covered for 6-7 minutes until tender but not overcooked. Then, to turn the juice to a sauce, thicken with the seed flours and half of the chopped parsley. Serve sprinkled with the browned bacon and the remaining parsley.