Cooking doesn't have to be hard or take hours. You can make a good meal with a few items from your kitchen.
This guide shows how to put together dishes that work on busy nights. We focus on steps that keep things moving and food tasting fresh.
No fancy equipment or obscure sauces are needed here. Just clear instructions for basic cooking methods anyone can follow.
About the Ingredients
1 pound chicken breast
Use boneless skinless pieces cut into even strips for quick cooking. Frozen works if thawed in cold water first.
2 cups (450g) penne pasta
Any short tube shape holds sauce well. Whole wheat adds fiber but cooks slightly longer than regular pasta.
1 can (14 oz) diced tomatoes
Look for low sodium versions to control salt levels. Drain half the liquid if you want a thicker sauce.
2 tablespoons olive oil
Extra virgin gives more flavor than light or refined oils. Substitute butter for a richer taste if desired.
1 teaspoon dried oregano
Crush it between your fingers before adding to wake up the aroma. Fresh leaves work too but use twice the amount.
1/2 cup grated parmesan cheese
Buy blocks and grate them yourself for better melting. Pre-grated bags contain anti-caking agents that change texture.
Step-by-Step Instructions
1. Prep chicken pieces
Cut chicken into uniform strips about one inch wide. Season both sides with salt and pepper right before cooking.
2. Boil water for pasta
Fill a large pot with four quarts of water and add a tablespoon of salt. Bring to a rolling boil before dropping in pasta.
3. Sear chicken in skillet
Heat oil in a large pan over medium-high heat until shimmering. Cook chicken for three minutes on each side until golden brown.
4. Add tomato base
Pour in diced tomatoes and crushed oregano after removing chicken. Simmer for ten minutes while stirring occasionally.
5. Combine pasta and sauce
Drain cooked pasta leaving a half cup of starchy water behind. Toss noodles directly into the skillet with the sauce mixture.
6. Finish with cheese
Sprinkle parmesan over hot pasta and stir until melted. Add reserved pasta water if the dish looks too dry.
Delicious Variations
- Swap chicken for shrimp by reducing cook time to two minutes total.
- Use zucchini noodles instead of pasta for a low carb option.
- Add spinach leaves in the last minute of simmering for extra greens.
Pro Tips
How to Store Easy Recipes design inspiration
Refrigerator
Keep leftovers in an airtight container for up to three days.
Freezer
Freeze cooled portions in freezer-safe bags for up to two months.
Reheating
Warm in a skillet with a splash of water to restore moisture.
Frequently Asked Questions
Q: How do I know when the chicken is fully cooked?
Check internal temperature reaches 165 F using a meat thermometer. Cut into the thickest piece to confirm white color throughout.
Q: Can I make this dish ahead of time?
Yes prepare components separately and assemble just before eating. Sauce freezes well but pasta should stay fresh for best texture.
Q: What if my sauce is too thin?
Simmer uncovered for five more minutes to reduce liquid naturally. Mix in a teaspoon of cornstarch slurry if needed quickly.
Q: Is there a gluten-free version available?
Replace standard pasta with rice or chickpea varieties labeled GF. Check tomato labels since some brands add wheat flour.
Q: How much does this recipe cost per serving?
Ingredients average around $3 per person based on current grocery prices. Buying seasonal produce and bulk meats lowers costs further.
Try making one of these meals this week and see how little effort goes into feeding your family well.
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Easy Recipes design inspiration offers simple meal ideas for busy weeknights. Get 5 ingredients, 30-minute meals with real flavors and no stress.
🧂 Ingredients
- 1 pound chicken breast
- 2 cups (450g) penne pasta
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 cup grated parmesan cheese
📋 Instructions
- 1Prep chicken pieces — Cut chicken into uniform strips about one inch wide. Season both sides with salt and pepper right before cooking.
- 2Boil water for pasta — Fill a large pot with four quarts of water and add a tablespoon of salt. Bring to a rolling boil before dropping in pasta.
- 3Sear chicken in skillet — Heat oil in a large pan over medium-high heat until shimmering. Cook chicken for three minutes on each side until golden brown.
- 4Add tomato base — Pour in diced tomatoes and crushed oregano after removing chicken. Simmer for ten minutes while stirring occasionally.
- 5Combine pasta and sauce — Drain cooked pasta leaving a half cup of starchy water behind. Toss noodles directly into the skillet with the sauce mixture.
- 6Finish with cheese — Sprinkle parmesan over hot pasta and stir until melted. Add reserved pasta water if the dish looks too dry.
