Dutch ovens are probably my favorite cooking vessel. You can do pretty much anything in them. My mom recently bought me this giant Le Creuset pot and I want to marry it. For real.
Isn’t she gorgeous?! (THANKS MOM)
We’re going to do everything involved for this dish in this beautiful piece of cast-iron wonderfulness. Although i guess you could cook the pasta in a different pot but I’m feeling lazy about cleaning and ONE POT YOU GUYS.
One-Pot Cheesy Chicken Pasta
1 box bowtie pasta
2-3 chicken breasts (sliced or diced)
1 onion, diced
3 cloves garlic, minced
1/2 cup white wine (or chicken/vegetable stock)
2 cans whole tomatoes (or you can use marinara sauce for a faster result)
I get this wonderful magazine called Martha Stewart Living every month (a. thanks, Jamie and b. sorry, Mom) and besides oogling at the ridiculous and supposedly “do-it-yourself” crafts that only housewives have the time for, I like to look at the food. This is loosely based off of a recipe from Martha from the June 2013 issue. I added mushrooms and asparagus because why not?
Orecchiette with Sausage, Corn, Jalapeño and Asparagus
salt and pepper
hot Italian sausage
mushrooms (I used oyster mushrooms)
FRESH corn kernals (aka cut them off the cob)
Start by browning your sausage in a dutch oven. You want the uncooked stuff and remove it from the casing. Unfortunately the market I went to didn’t have any uncooked Italian sausages so I got stuck with the already cooked and let’s be real: I’m too lazy to go to a SECOND grocery store so it is what it is. I’m just heating it up here.