One Pan Meal Prep
One Pan Meal Prep
Ingredients
- 400 g cooked chicken, raw weight before cooking
- 250 g tagliatelle
- 300 g cherry tomatoes
- 1/4 red onion, finely chopped
- 1 handful spinach
- 1 tablespoon lazy garlic
- 4 tablespoons tomato passata
- 250 ml light cream
- 400 ml chicken stock
- 1 tablespoon olive oil
- 100 g Parmesan cheese, grated
- as needed salt
- as needed pepper
- as needed oregano
- as needed parsley
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan over medium heat.
⏱️ 1 min
- 2
Add the finely chopped red onion to the pan and sauté until it has softened, about 3-4 minutes.
⏱️ 4 min
- 3
Stir in 1 tablespoon of lazy garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the 300 grams of cherry tomatoes to the pan.
⏱️ 1 min - 5
Pour in 4 tablespoons of tomato passata.
⏱️ 1 min
- 6
Add 250 ml of light cream to the pan.
⏱️ 1 min
- 7
Pour in 400 ml of chicken stock.
⏱️ 1 min
- 8
Season generously with salt, pepper, oregano, and parsley. Stir all the ingredients well to combine.
⏱️ 2 min
- 9
Add 250 grams of tagliatelle to the pan, ensuring the pasta is fully submerged in the liquid. You may need to gently push it down.
⏱️ 1 min
- 10
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 12 min
- 11
Stir in the 400 grams of cooked chicken.
⏱️ 1 min
- 12
Add the handful of spinach to the pan.
⏱️ 1 min
- 13
Stir until the spinach wilts and everything is combined and heated through.
⏱️ 2 min
- 14
Remove the pan from the heat and stir in 100 grams of grated Parmesan cheese until it melts and creates a creamy sauce.
⏱️ 2 min
- 15
Serve immediately or portion out into containers for meal prep.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Meal Prep
- 400 g cooked chicken, raw weight before cooking
- 250 g tagliatelle
- 300 g cherry tomatoes
- 1/4 red onion, finely chopped
- 1 handful spinach
- 1 tablespoon lazy garlic
- 4 tablespoons tomato passata
- 250 ml light cream
- 400 ml chicken stock
- 1 tablespoon olive oil
- 100 g Parmesan cheese, grated
- as needed salt
- as needed pepper
- as needed oregano
- as needed parsley
Instructions
- 1
Add 1 tablespoon of olive oil to a large pan over medium heat.
⏱️ 1 min - 2
Add the finely chopped red onion to the pan and sauté until it has softened, about 3-4 minutes.
⏱️ 4 min - 3
Stir in 1 tablespoon of lazy garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the 300 grams of cherry tomatoes to the pan.
⏱️ 1 min - 5
Pour in 4 tablespoons of tomato passata.
⏱️ 1 min - 6
Add 250 ml of light cream to the pan.
⏱️ 1 min - 7
Pour in 400 ml of chicken stock.
⏱️ 1 min - 8
Season generously with salt, pepper, oregano, and parsley. Stir all the ingredients well to combine.
⏱️ 2 min - 9
Add 250 grams of tagliatelle to the pan, ensuring the pasta is fully submerged in the liquid. You may need to gently push it down.
⏱️ 1 min - 10
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid has been absorbed.
⏱️ 12 min - 11
Stir in the 400 grams of cooked chicken.
⏱️ 1 min - 12
Add the handful of spinach to the pan.
⏱️ 1 min - 13
Stir until the spinach wilts and everything is combined and heated through.
⏱️ 2 min - 14
Remove the pan from the heat and stir in 100 grams of grated Parmesan cheese until it melts and creates a creamy sauce.
⏱️ 2 min - 15
Serve immediately or portion out into containers for meal prep.
⏱️ 1 min