One Pot Pasta alla Vesuviana with Chicken

One Pot Pasta alla Vesuviana with Chicken

As the name of the volcano Vesuvius suggests, you can expect a taste explosion with this slightly spicy, southern Italian dish.

Nutritional information:

Calories3822 kJ (913 kcal)
Protein67 g
Fat27 g
Carbohydrates90 g
Fiber18 g


cutting board, salad spinner, chef's knife, cooking spoon, pot

Recipe instructions:


Cut the chicken into bite size pieces.

  • 5.3 oz Chicken breast
    5.3 oz Chicken breast

Cut the onion into thin rings and finely chop the garlic and basil.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
  • 15 leaves of Basil, fresh (~ 0.1 oz)
    15 leaves of Basil, fresh (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Add the onions, chicken, basil, crushed peppers into the pot and fry until the onions turn translucent. Add the garlic and fry for a few seconds.

  • 2 tsp Olive oil
    2 tsp Olive oil
  • ¼ tsp Crushed pepper
    ¼ tsp Crushed pepper

Add the pasta, tomatoes, and vegetable broth into the pot and let simmer as indicated on the package instructions. Stir occasionally. Add water if needed.

  • 4.4 oz Farfalle, whole grain
    4.4 oz Farfalle, whole grain
  • ¾ cup Tomato sauce, canned
    ¾ cup Tomato sauce, canned
  • 1 cup Vegetable broth
    1 cup Vegetable broth

Wash the arugula and dice the mozzarella. When the pasta is cooked turn of the heat, add the arugula and mozzarella into the pot and mix well.

  • 0.7 oz Arugula
    0.7 oz Arugula
  • 2.1 oz Mozzarella
    2.1 oz Mozzarella
  • Salt
  • Black pepper
    Black pepper

Enjoy your meal!