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Chunky Veggie Chicken Pasta Sauce blends soft chicken pieces with bright veggies in a thick, tasty sauce, poured over perfectly cooked spaghetti. This comfort food hits the sweet spot between healthy and delicious, perfect for busy weeknights when you want something filling without spending too much time cooking. The chicken stays juicy while the veggies keep their bite, making a flavor combo your whole family will enjoy.
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Key components
- Diced chicken (breast or thighs): gives you those important lean proteins and a satisfying bite.
- Olive oil: makes the flavor base and helps pull out the goodness from the veggies.
- Onion and garlic: build that must-have aromatic foundation.
- Carrots: add natural sweetness and pretty orange color.
- Zucchini: brings soft texture and mild flavor.
- Red bell pepper: gives a touch of sweetness and beautiful color.
- Crushed tomatoes: create the tangy, fruity sauce base.
- Chicken broth: boosts the savory depth of the dish.
- Dried oregano and basil: add herby notes.
- Salt, pepper and sugar: season to your liking.
Steps to amazing results
- Getting the chicken right:
- Heat olive oil in a big pot over medium heat. Toss in salt and pepper seasoned chicken pieces. Let them brown all over for about 8 minutes, stirring now and then. Move cooked chicken to a plate.
- Flavor foundation:
- In the same pot, pour the leftover olive oil and chopped onion. Cook until see-through, roughly 3 minutes. Throw in minced garlic and stir constantly for a minute.
- Veggie melody:
- Add the carrots, zucchini and red bell pepper. Cook them down for around 6 minutes.
- Flavor magic:
- Pour in crushed tomatoes and chicken broth. Add oregano, basil and sugar. Put the chicken back into the sauce and mix everything together.
- Simmering secret:
- Bring the sauce to a boil, then turn down to low heat. Partly cover and let it bubble gently for about 50 minutes, stirring once in a while. Add salt and pepper to taste.
- Perfect pairing:
- Cook spaghetti until just firm. Save a cup of pasta water before draining. Mix the spaghetti into the sauce or spoon the sauce over pasta.
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Smart storage
Fridge: keeps for 3 days in an airtight container.
Freezer: lasts 3 months when stored in single servings.
Pro tips
Pour in some dry white wine to scrape up the tasty bits.
Stir in mascarpone or sour cream right before serving.
Crush some fennel seeds for extra flavor.
Shred a carrot straight into the sauce.
Let a parmesan rind with its crust simmer in the pot.
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Frequently Asked Questions
- → Peut-on préparer la sauce à l'avance?
- Oui, elle garde tout son goût au réfrigérateur pendant 3 jours et se congèle parfaitement pour 2 à 3 mois.
- → Le poulet peut-il être remplacé?
- Bien sûr! Essayez avec de la dinde, du bœuf haché, ou optez pour une alternative végétarienne aux protéines.
- → Comment épaissir la sauce si elle est trop liquide?
- Laissez mijoter à découvert plus longtemps ou ajoutez une petite cuillère de concentré de tomate.
- → Quels autres légumes fonctionnent bien ici?
- Ajoutez des champignons, des épinards en fin de cuisson, du céleri croquant ou des aubergines tendres.
- → Avec quoi peut-on accompagner en dehors des pâtes?
- Essayez avec du riz, une polenta crémeuse ou sur des pommes de terre cuites au four.