Description
A cozy, one-skillet meal packed with chicken, veggies, beans, and pasta simmered in a flavorful tomato broth. Perfect for weeknight dinners with minimal cleanup.
Ingredients
For the Skillet:
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1 tbsp olive oil (or avocado oil)
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1 small onion, chopped
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2 garlic cloves, minced
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2 carrots, diced
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2 celery stalks, diced
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1 zucchini, chopped
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1 cup cooked chicken, shredded or cubed
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1 can (15 oz) white beans, drained and rinsed
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1 can (14 oz) diced tomatoes (juice included)
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4 cups chicken broth
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3/4 cup ditalini pasta (or small pasta of choice)
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1/2 tsp dried oregano
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1/2 tsp dried basil
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Salt and pepper, to taste
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1–2 cups fresh spinach or kale (optional)
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Grated Parmesan and fresh parsley, for serving
Instructions
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Sauté Aromatics:
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Heat olive oil in a large skillet or Dutch oven over medium heat.
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Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until onions are translucent and carrots begin to soften.
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Build the Broth:
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Stir in zucchini, chicken, white beans, and diced tomatoes.
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Pour in chicken broth, add oregano, basil, salt, and pepper. Stir and bring to a boil.
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Cook the Pasta:
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Add ditalini pasta directly to the skillet.
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Reduce heat to a gentle simmer and cook 10–12 minutes, stirring occasionally, until pasta is al dente and liquid thickens slightly.
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Wilt the Greens:
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Turn off heat and stir in spinach or kale, if using. Let wilt from residual heat.
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Adjust Seasoning:
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Taste and adjust salt and pepper as needed.
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Serve:
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Spoon into bowls and top with grated Parmesan and parsley. Serve with crusty bread if desired.
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Notes
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Protein Swap: Use ground turkey or Italian sausage instead of chicken.
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Vegetarian: Omit chicken and use vegetable broth; add extra beans or chickpeas.
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Pasta Options: Small shells, orzo, or broken spaghetti work well.
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Add Heat: Sprinkle in red pepper flakes with the herbs.
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Seasonal Veggies: Swap carrots and zucchini for yellow squash or green beans in summer.