It might not be a true one-skillet dinner, but I do love a dinner that ends up all back in one pan. It cooks quickly (about 4-5 minutes), which is the exact amount of time you need to let the chicken and veggie mixture simmer once you add the chicken back into the pan, which means you never end up in that awkward bit of kitchen downtime waiting for pasta to finish cooking while hoping the stuff in your skillet won’t burn or overcook. The flavors come from the veggies themselves, as well as from the addition of dried basil and a quarter cup of parmesan cheese which thickens the stock to create a light, creamy sauce that coats the noodles.Īngel hair might be a divisive pasta shape, but I like the way it wraps and tangles around the veggies, making them easy to scoop, slurp, and twist on to your fork. And I liked that I could skip or add veggies based on what I had in the fridge, and even use frozen veggies if I wanted. You’ll never feel rushed while making it. Given my fairly limited cooking skills back then, I liked (and still like!) the ease and steady pacing of the recipe. Divided up into five or six tupperware, it was the perfect grab-n-go meal. But when I knew I was about to be pulling a weekend of all-nighters and needed to be able to quickly grab leftovers from the fridge, this is one of the recipes I’d turn to. Like most college students, I didn’t cook often.
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