Description
A hearty and flavorful one-pan meal featuring tender glazed chicken cubes, crispy roasted potatoes, and a savory mushroom herb pasta.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb baby potatoes, halved
- 8 oz pasta (such as fusilli or penne)
- 8 oz cremini mushrooms, sliced
- 1/4 cup olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss halved potatoes with 2 tbsp olive oil, salt, pepper, and half of the thyme and rosemary. Spread on a baking sheet and roast for 25-30 minutes until crispy.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium-high heat. Add chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are tender, about 5 minutes. Stir in soy sauce, honey, Dijon mustard, remaining thyme, and rosemary. Return chicken to skillet and simmer for 3-4 minutes until glazed.
- Combine cooked pasta with the chicken and mushroom mixture. Toss to coat evenly. Serve alongside crispy potatoes, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.