One-Pan Chicken Pasta with Tomato

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 120 g chicken breast

• 1 egg

• 60 ml milk

• 1 tbsp olive oil

• 80 g pasta

• 1/4 tsp pepper

• 1/4 tsp salt

• 1 tomato

Tools you'll need

Instructions

1. 1

   Cut chicken breast into 2 cm cubes. Dice tomato into 1 cm pieces.

   ~4 min
2. 2

   Heat olive oil in a non-stick skillet over medium-high heat. Add chicken cubes and cook for 5 minutes, stirring occasionally, until golden and cooked through (internal temperature 74°C/165°F).

   ~5 min
3. 3

   Add pasta, diced tomato, salt, and pepper to the skillet. Pour in milk and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 8 minutes, stirring once halfway, until pasta is tender and most liquid is absorbed.

   ~8 min
4. 4

   While step 3 cooks

   While pasta cooks, crack egg into a small bowl and beat with a fork.

   ~1 min
5. 5

   Remove skillet from heat. Pour beaten egg over the pasta mixture and stir quickly for 30 seconds until egg coats the pasta and sets into a creamy sauce. The egg is fully cooked when it reaches 71°C/160°F and is no longer runny.

   ~1 min
6. 6

   Let rest for 1 minute, then serve.

   ~1 min