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Okay, so you’ve all heard my love for Fall, and One Pot Ranchero Chicken and Pasta Bowls fall (ha!) right into that comfy, cozy category. This is super easy to prepare, the chicken falls off the bone, and it’s such a unique recipe without being overly experimental- It is perfect for a weeknight meal, or an impromptu football party for a crowd.
I went to Safeway, purchased my bone-in chicken thighs, Barilla Spaghetti, and the rest of the ingredients I needed, but alas, I spent too long in the wine aisle and realized I forgot carrots. I do that a lot- I get sidetracked in grocery stores and I spend a ridiculous amount of time smelling candles and looking at wine, drives my husband crazy. Anywho- My favorite part of this dish is it is so easy to make with what you have immediately on hand. Normally for a soup base (this isn’t necessarily soup- but it starts as a soup base), mirepoix (celery, carrots, and onion) is key, but I was out of carrots and thought a bell pepper would go nicely with this instead, and it did!
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Mickey Spatula gives our bell pepper mirepoix a thumbs up : )
Once you’ve browned your chicken thighs, toasted your mirepoix, and added the rest of the ingredients- all you need to do is let this simmer on your stove for about 30 minutes and boom- you’re done! The starch from the pasta will thicken it up- it’s somewhere between a pasta dish and a soup.
My husband makes fun of me for my love of condiments, he refers to me as the ‘sauce master’. For these bowls, dressing them up was the funnest part- thus, my sauce master title is reconfirmed! We topped ours with cilantro, red onion, sour cream, avocado, and a little bit of crumbly queso fresco. Take some creative liberty when you make this- it can really be topped with almost anything, or…go the simple route, and just enjoy the chicken, broth and pasta alone.
Ranchero Chicken and Pasta Bowls
If taco soup and traditional spaghetti had a baby- this would be it's spicy, yummy, south of the border son! Top with what you please- We suggest avocado, red onion, cilantro, sour cream, and a big of queso fresco.
- 1 Small Bell Pepper, Diced Any Color- We used yellow.
- 4 Stalks Celery, Diced
- 1 Small Onion, Red or White, Diced
- 1 Package Chicken Thighs We used bone in- but, you can use any cut really, bone in or out.
- 4 Tbsp Taco Seasoning
- 2 Cans Tomato Sauce
- 4 Cups Chicken Broth
- 1/2 Package Barilla Spaghetti
- 3 Tbsp Chopped Fresh Cilantro
- Salt and Pepper To Taste
- 1 Tbsp Olive Oil
- 2 Cans Mild Roasted Diced Green Chiles
Toppings- Optional, but very yummy!
- Dollop of Sour Cream
- Finely Chopped Red Onion
- Sprinkling of Fresh Cilantro
- Diced Avocado
- Cheese- We used Queso Fresco
In a large soup pot, combine diced bell pepper, red onion, and celery with 1 tablespoon of olive oil. Stir until 'sweaty', then add 4 tablespoons taco seasoning, and stir until vegetables are coated. Add chicken thighs. Cook until chicken thighs are browned.
Once chicken thighs are browned, add in 2 cans of tomato sauce, 4 cups of chicken stock, 2 cans of roasted diced green chiles, fresh cilantro, and Barilla spaghetti. Bring to a boil, and reduce to simmer for 30 minutes. Stir every 15 minutes to prevent spaghetti from sticking to pan.
After simmering for 30 minutes, turn burner off, and let cool slightly. Serve with optional toppings and enjoy!