one pot dish

Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper

One-pot Cajun Fettuccine Alfredo Pasta Recipe by Tasty

chicken breasts, sliced

lb cooked andouille sausage

olive oil

garlic,

bell peppers, diced

onion,

milk, whole preferred

fettuccine pasta, uncooked

cheese,

fresh parsley, chopped,

cayenne pepper

garlic powder

paprika

onion powder

oregano

thyme

salt

pepper

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Tasty

In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.

In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.

Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.

Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

Remove the meat from the pot and add the remaining olive oil.

Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

Add the milk and stir so that the seasoning is incorporated into the liquid.

Turn the heat to high and bring to a boil.

Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.

On low heat, add the meat back in and stir so that it’s evenly incorporated.

Add the cheese and parsley, and stir. Remove from the heat.

https://vid.tasty.co/output/26891/mp4_640x640/1489788908

Healthy One Pot Pasta Recipe

yellow onion, diced

box brown rice

mushrooms

tomatoes

pasta sauce (I used Rao’s)

tsp red pepper flake

spinach

cheese

In a large sauce pan or dutch oven, heat olive oil over medium high heat.

Add in onion and saute until translucent. Add in garlic for a quick minute until fragrant.

Add in the rest of the ingredients, from the pasta to the red pepper flakes, and stir until everything is combined.

Once boiling, lower heat to medium-low and cook for 15-20 minutes, stirring occasionally, until most of the liquid is absorbed. There can be a little liquid left as it will thicken as it continues to sit, but you don&#8217;t want it to be soup-y.

Turn off the heat and add in bag of spinach. Stir and cover with lid. Let sit for 5 minutes. Stir and at this time most of the liquid should be absorbed.

Easy to make and a perfect, simple, healthy dinner

Rating before I even taste! Smells SO good and was so easy to make. I used way too many veggies so just added extra broth and sauce. Gonna add some chicken sausage for my husband!

so easy and absolutely delicious!! i literally was astounded that something so clean could be that good. will for sure be making again. thank you so much for this!!

Erin, I was astounded that a recipe this easy to make could produce a dish that is so delicious. I added sausage because in my husband’s eyes it’s not a meal until he gets a bite of meat. He devoured every morsel of this and asked for it to be put in rotation. Gladly...he doesn’t have to know how ridiculously easy it is to whip up.

We just made this and it was so good and ridiculously easy!! Thanks for the recipe!

Whipped this up for lunch today, so quick and easy! It came out so creamy and delicious, you would think there was dairy in the sauce. I made it with Barilla chickpea pasta and used the vegetables I had on hand. This recipe is a definitely a weekday favorite.

Simple delicious healthy comfort in a bowl. Definitely making this again!

Amazing. I absolutely love it! Made it for dinner one night and ate on it throughout the week.

SO GOOD!! 
I added ground turkey and oh my gosh so delicious! And it’s loaded with veggies😍

Another great recipe! I added summer squash to the dish and it was delicious.

Thank you Erin it was a hit so delish!!!!!

Sorry I meant to hit all stars it was a five star.

So delicious and simple! I added chicken sausage. Definitely making this again!

DELICIOUS DELICIOUS DELICIOUS! There is no way for this recipe to turn out bad, it's so easy and amazing! Really love the hint of spice with the red pepper

Definitely a keeper! Super simple to make and makes great leftovers, too. The only thing we would change is less red pepper flakes next time!

YUM! Made a gluten free pasta version and a regular pasta version. Both came out absolutely DELICIOUS!!! My whole family LOVED it!

I’m eating this right now and can’t get over how creamy it is! So delicious and easy to make when you’re having a lazy dinner night! Thanks Erin!

This pasta is delicious &amp; so easy to make!! I made grilled chicken on the side &amp; added it in at the end for the perfect dinner!! Will definitely be making again

We really enjoyed this. I never thought the dry pasta would get cooked..... but I was wrong. I used frozen spinach and it worked well.

Delicious!!! It was super easy to make and was a huge hit. Make this for dinner--you won't regret it!

Love this for an easy and quick dinner on a cold night! I had to substitute a few veggies and it still came out so good! Thanks, Erin!!

This recipe has become a staple in our home! We typically have all of the ingredients on hand, so it's a great last minute meal to throw together. If I plan in advance, I'll brown up some ground turkey with some Italian seasoning to add in with the spinach.

Easily one of my favorite dinner dishes, ever! I make this at least a few times a month. Its nice to get veggies into a pasta dish. I've used regular pasta, brown rice pasta, and banza pasta all with awesome results. It is such a versatile recipe, I've subbed zucchini for the mushrooms and its delicious. Sometimes I add in chicken sausage but its awesome without. The sauce is so good. Erin's recipes are the best!

This recipe is so easy and tastes amazing! At first I was nervous the pasta would be too mushy,  but I was proven wrong! It was great reheated for meals throughout the work week!

YUMMM! this is my favorite kind of clean-out-the-fridge recipe!! I used the jovial pasta (amazing) and subbed half the broccoli for zucchini because it was going bad and threw in some leftover turkey and Italian sausage I had at the beginning. It was deeeeelicious and my picky family loved it. Thanks Erin!

The perfect meal if you’re trying to be healthy but want also want cozy comfort food. I made it once following the recipe, and another time throwing in whatever veggies I had. It’s great both ways!

Household favorite! Super flavorful and full of vegetables!

This was soooo good and so easy to make. I used roas Arrabbiata sauce and it gave it a great spicy kick.

Love it BUT, what is the weight of one portion? Thank you!

made this for dinner tonight and HOLY COW it was so yummy, i was surprised with the amount of flavor. So good, tons of veggies and so easy. Made some turkey meatballs to go with. ELW does it again!

made this for dinner last night and HOLY COW it was so yummy, i was surprised with the amount of flavor. So good, tons of veggies and so easy. Made some turkey meatballs to go with. ELW does it again!

This was so delicious! Love that you can basically throw everything in the pot and leave it to cook without much maintenance!

just made this and it is so good, easy, and healthy! make sure to use a really large pan

https://content.jwplatform.com/videos/XZIbtjrJ.mp4

Healthy One Pot Pasta Recipe is an easy go-to meal for busy weeknights or hectic weekends! It’s a low-prep, nutrient-rich meal that’s ready in just about 35 minutes.

A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!

One Skillet Salmon with Lemon Orzo

salmon fillets

salt (divided)

tsp black pepper (divided)

tsp sweet paprika

unsalted butter

yellow onion (finely chopped)

garlic

dry orzo pasta

chicken broth

baby spinach

juice from ½ lemon

Parmesan

black pepper (for servng)

chili flakes (for serving)

prepping

Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.

searing

Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.

cooking

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.

simmering

Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.

finishing

Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.

serving

Top with freshly ground black pepper and chili flakes. Enjoy!

Recipe for creamy stovetop Shakshuka made with fresh tomatoes - no oven needed! If tomatoes are not in season, I use canned tomatoes (see info below). The recipe makes enough for 2-4 people, depending on your side (bread) and on how many eggs you add to the sauce.

Stovetop Shakshuka with Fresh Tomatoes

(900 g -1 kg) tomatoes ((about 6-8 large ones))

red bell pepper (90 g)

onion (90 g)

eggs

Olive oil

black pepper

sugar

coriander

cumin

tomato paste (30 g)

Cayenne pepper for some heat

(50 g) crumbled feta and chopped parsley

For serving: toasted pita bread, challah, or sourdough bread

Large pan/skillet with lid (alternatively pot with lid)

Finely dice tomatoes and set aside. Chop bell pepper and onion, mince garlic.

Heat a skillet with 1 tablespoon olive oil. Add onion and bell pepper, sauté for 3-5 minutes over medium-high heat. Then add garlic and cook for an additional minute while stirring constantly.

Add diced tomatoes with their juices and cook over high heat for about 5 minutes, stirring often.

Season with salt, pepper, sugar, coriander, cumin, and tomato paste. Add some cayenne pepper if you prefer it spicy.

Optional: Add 1/2 cup water (120 ml) and let cook over high heat for a few minutes. The vegetables should be softened and most of the liquid should be evaporated. If you prefer thick tomato sauce or if the sauce is juicy enough anyway due to watery tomatoes, skip this step. Taste and adjust salt.

Use a spoon or spatula to make 3 or 4 wells in the sauce and carefully (!) crack an egg into each well.

Cover pan with a lid and cook for another 5-7 minutes over low heat until the egg whites are set and the yolk is still runny. The timing will differ depending on your pan and how hot the oven is.

Sprinkle with feta cheese and parsley and serve with toasted pita bread, challah, or fresh bread.

A traditional and authentic New England Boiled Dinner with corned beef, cabbage, carrots, potatoes, onions, and parsnips is simmered on the stovetop for hours. Best served in a warm home with a side of good conversation.

Nan's New England Boiled Dinner

corned beef brisket (pre-packaged)

cloves

bay leaves

water (enough

green cabbage (wedged with center removed)

potatoes

onions

carrots

parsnips

Remove the briskets from their packaging and rinse excess brine off under cold water. Add both briskets to the dutch oven. Stick cloves into the fat of the briskets, or simply into the pot.* Add also the bay leaves and bundle of thyme.

Cover the contents with water as best as you can (at least halfway up the pot) plus 1/4 cup of vinegar.

Cover the pot leaving a crack, and bring the contents to a boil. Reduce the heat to a simmer and fit the lid to close securely. Simmer for 2 hours.

Add the prepped vegetables, except the cabbage to the pot with the briskets and return the lid. Allow to simmer 1 hour.

Add the cabbage to the pot and cover with the lid simmering for about 30 more minutes.

Cut the briskets as desired and serve in a casserole dish, on a platter, or right in the Dutch oven. Briskets will be fork tender.

What a delicious dinner for a cold Sunday night. I’m new to  Dutch oven cooking having just purchased a Dutch Oven from Marquette Castings.  This was so much better than my previous corned beef attempts in the instant pot. The brisket was tender and the vegetables were perfect.

This dish was a really big hit! Talk about flavor! Everyone loved it. Thanks for sharing this!

Made this last night, there wasn't any left overs for lunch today! Everyone love it.

Top 5 one pot dish recipes from across the web

The most viewed one pot dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-pot Cajun Fettuccine Alfredo Pa...

Healthy One Pot Pasta Recipe

One Skillet Salmon with Lemon Orzo

Stovetop Shakshuka with Fresh Tomat...

Nan's New England Boiled Dinner

Top 5 one pot dish recipes from across the web

The most viewed one pot dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-pot Cajun Fettuccine Alfredo Pa...

Healthy One Pot Pasta Recipe

One Skillet Salmon with Lemon Orzo

Stovetop Shakshuka with Fresh Tomat...

Nan's New England Boiled Dinner

The most viewed one pot dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine