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One pot is all you need for a quick weeknight supper! Make it your own by adding any vegetables you enjoy. Use more if you love veggies! This meal can easily be halved if you need a smaller amount. For more super simple suppers that will please them all, watch Supper, Again?
2 pounds chicken breast
1/2 cup flour, or enough to coat chicken
5 cups water
2 red bell peppers
1 box mushrooms
2 cups green beans, fresh or frozen
1 pound Tuscanini Spaghetti
2 cubes Dorot Gardens Frozen Garlic, defrosted
1/4 cup olive oil
1/2 cup honey, or less if you prefer less sweetness
1/2 cup Glicks Soy Sauce
1/4 cup water
scallions, for garnish (optional)
Start by mixing together the garlic, olive oil, honey, soy sauce, and water. Set aside.
Halve the green beans, cut the peppers in thin slices and then in half, and quarter the mushrooms. Place them into the bottom of a large pot.
Break the pasta in half, then place on top of the vegetables.
Pour the five cups of water into the pot.
Cut the chicken into slices a little smaller than the size of your palm. Toss with the flour till fully coated. Place on top of the spaghetti in the pot. Pour the sauce mixture over the chicken.
Cover the pot, place on a high flame, and bring to a boil, about 10 minutes. Lower to a simmer and let cook 15 minutes.
Uncover and move the chicken to the side. Gently give the spaghetti a toss. Then cover the pot and let cook another five to 10 minutes.
Uncover, mix, and garnish with sliced scallions if desired.
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Use a lot of water, and salt the water before you insert the spaghetti. Test it to make sure it is restaurant quality al dente. Do not mix the vegatables and sauce until right before serving. Might want to add sweet chili sauce to the soy sauce for more flavor
Hi! I’ve tried this recipe a few times, but my spaghetti always turns out soggy and clumpy. Any tips on how to prevent that?
I wonder if anyone else has this issue and how to prevent it?
I tried it today, it came out well, the spaghetti were ok, not too bad..
Does this freeze well?
Yes, if stored in an airtight container
dark chicken Can I use dark chicken?
Thanks!
Sure!
Delicios and I love that it only dirties one pot!
Can I use dark chicken?
Thanks!
made this tonight for supper and can’t wait to eat it! looks delish! I put in peppers mushrooms and broccoli and it looks yum!
It’s okay.
Easy and absolutely delicious!
Would I be able to substitute rice instead of noodles? If so, do I still add 5 cups of water?
The recipe looks delicious and easy and I’m excited to try it. I personally found tiny bugs in fresh mushrooms and it needs to be cleaned.
Yes you definitely should be washing the mushrooms or you can use sliced canned mushrooms. I’ve done that before and it’s fine.
Can this work with gluten free spaghetti?
First of all, this recipe is not gluten free. If you want to use rice based spaghetti, it won’t work. The noodles will turn to mush before the cooking process finishes. The rice noodles are not cooked, just immersed in hot water till done and that takes just a few minutes. You could prepare them separately and add at the end. If you are using corn based noodles, it might work, but I am afraid that they will also turn to mush. They do need to be cooked, but just for a short time, and added at the end. She says to coat the chicken with flour, so maybe you could use corn starch or potato starch.
I don’t see why you can’t use ronzoni gluten free spahetti. it’s the same cook time as regular. And you can use any gluten free flour for the coating.
I used gluten free (ronzoni) spaghetti and it was delicious!
Thank you for the update!