This One-Pot meal comes together quickly, which is especially helpful for those busy days!
I cooked the pasta with bone broth which not only adds great flavor but also some hidden nutrients as well. I chose to serve the pasta with a side of steamed vegetables and leftover chicken.
Recipe by: @athomewithastghik
🍴 2 tablespoons avocado oil
🍴 1 tablespoon minced garlic
🍴 16.9 ounces chicken bone broth, I used kettle and fire
🍴 1 cup low-sodium chicken broth
🍴 ½ cup heavy cream
🍴 1 ½ cups uncooked small-sized pasta like elbow pasta or macaroni
🍴 3/4 teaspoon salt
🍴 ¼ teaspoon ground black pepper
🍴 2 tablespoons unsalted butter
🍴 1/4 cup grated parmesan cheese
Heat the oil over medium heat in a pot.
Add the garlic and sauté for 20 seconds.
Add the bone broth, heavy cream, and chicken broth. Bring to a boil. Once boils, add salt, ground black pepper, and the uncooked pasta. Allow to come back up to a boil and mix to prevent the pasta from sticking.
While it’s still boiling, lower the heat to about a medium-low (or to where there’s a low boil), cover with a lid, and allow to cook for about 15 minutes or until most of the liquid has been absorbed, while stirring a few times during the cooking time. Note: there should still be some liquid left in the pot.
Add the butter and parmesan cheese and mix to incorporate.
Turn the heat off and allow to sit for 10-15 minutes or until the liquid has been absorbed by the pasta or is to your desired consistency.
Note: This dish is a bit creamy with some liquid left behind. If you prefer less liquid in the dish, allow the pasta to sit (off the heat) for about 30 minutes after the cooking time (with the lid covered) for the pasta to absorb the liquid.