One Pan Italian Pasta

• 1 TBS olive oil
• 1 small onion, peeled and chopped
• 2 small boneless, skinless chicken breasts cubed
• 1/2 tsp garlic powder
• 170g dry fusilli pasta (6 ounces)
• 480ml chicken stock (2 cups)
• 1/2 envelope of dry Italian dressing mix (see below to make your own) (1 TBS)
• 1/2 cup of cherry tomatoes, halved
• 3 TBS coarsely grated parmesan cheese
• 65g grated mozzarella cheese
• 1/2 tsp dry basil
• salt and black pepper to taste

1. Heat the oil in a large skillet.  Add the onion and saute until they begin to soften without colouring.  Stir in the chicken and garlic powder.  Cook and stir until golden.
2. Add the pasta, broth, dressing mix and tomatoes.  Bring to the boil and cook for 10 minutes, until the pasta is al dente and all of the broth has evaporated.  Stir frequently to make sure the pasta is not sticking to the bottom of the pan. If you need to add a bit more water or broth  to achieve the perfect level of doneness for the pasta, that’s okay. Just don’t add too much.  Taste and season with salt and black pepper if desired.  Sprinkle with both cheeses and the dry basil. Cover and let sit for about 5 to 6 minutes to melt the cheese.  Serve hot.

To make your own dry Italian Salad Dressing mix:  Mix together 1 TBS garlic powder, 1 TBS onion powder, 2 TBS dry oregano, 1 TBS sugar, 1 tsp black pepper, 1/4 tsp dried thyme, 1 tsp dry basil, 1 TBS dry parsley, 1/4 tsp celery seed, 2 TBS salt, 1/2 tsp dehydrated minced garlic, 1/4 tsp red pepper flakes.  Store in an airtight container for up to 6 months. To make dressing measure 2 TBS mix into a jar along with 60ml(1/4 cup) vinegar, 160ml oil (2/3 cup), and  2 TBS of water.  Cover with a lid and shake to combine.  For this recipe you will need 1 TBS of this mix.

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