One Pot Pasta alla Vesuviana with Chicken

Name: One Pot Pasta alla Vesuviana with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 0.7 oz Arugula; 1 Garlic clove (~ 0.1 oz); 1 Onion, red (~ 3 oz); 15 leaves of Basil, fresh (~ 0.1 oz); ¾ cup Tomato sauce, canned; 1 cup Vegetable broth; 5.3 oz Chicken breast; 2.1 oz Mozzarella; 4.4 oz Farfalle, whole grain; 2 tsp Olive oil; ¼ tsp Crushed pepper; Salt; Black pepper

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

Nutritional information:

Calories	3822 kJ (913 kcal)
Protein	67 g
Fat	27 g
Carbohydrates	90 g
Fiber	18 g

Utensils:

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

Recipe instructions:

1

Cut the chicken into bite size pieces.

5.3 oz Chicken breast

2

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

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

3

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
¼ tsp Crushed pepper

4

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.