Family-Friendly
One-Pan Chicken & Vegetable Conchiglie
One pan, one pot to wash, and a complete family dinner on the table. Cibo di Italia Conchiglie Rigate shells nestle into a gently spiced chicken and vegetable broth, absorbing all the flavour as they cook. It is the kind of recipe UAE families reach for when Ramadan evenings are busy and everyone is hungry.
Ingredients
- 350 g Cibo di Italia Conchiglie Rigate
- 500 g boneless chicken breast or thighs — cut into 2cm strips
- 3 tbsp olive oil
- 1 piece large onion — diced
- 3 pieces garlic cloves — sliced
- 2 pieces medium carrots — peeled and cut into 1cm coins
- 1 piece red capsicum — diced
- 1 piece zucchini — diced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground turmeric
- 2 tbsp tomato paste
- 800 ml hot chicken stock
- to taste salt and black pepper
- 80 g baby spinach
- 2 tbsp lemon juice
- 2 tbsp fresh parsley or coriander — chopped, to serve
Method
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Step 1. Heat 2 tbsp olive oil in a large, wide, deep-sided pan (or wide casserole) over medium-high heat. Season the chicken strips with salt, pepper, half the cumin and half the paprika. Sear for 3–4 minutes, turning once, until golden. Remove to a plate — they will finish cooking later.
4 min
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Step 2. Reduce heat to medium. Add the remaining 1 tbsp olive oil. Cook the onion with a pinch of salt for 5 minutes until softened. Add the garlic and remaining spices and stir for 1 minute.
6 min
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Step 3. Add the carrots, capsicum and zucchini. Stir to coat in the spiced oil and cook for 3 minutes.
3 min
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Step 4. Stir in the tomato paste and cook for 1 minute. Pour in the hot chicken stock and bring to a brisk simmer.
2 min
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Step 5. Add the conchiglie rigate shells directly into the simmering stock. Stir well so they do not clump. Cook uncovered over medium heat, stirring every 2–3 minutes, for 12–14 minutes until the pasta is cooked through and has absorbed most of the liquid. Add a splash of boiling water if the pan looks dry before the pasta is done.
14 min
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Step 6. Return the chicken and any resting juices to the pan. Stir in the baby spinach and squeeze in the lemon juice. Cook for 2 minutes until the chicken is cooked through and the spinach has wilted.
2 min
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Step 7. Taste for seasoning. The dish should be saucy rather than soupy — add a little water if needed, or simmer a minute more if too wet.
1 min
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Step 8. Scatter with fresh herbs and serve directly from the pan. One pan — done.
Goes well with
Chilled lemon and mint water with a drizzle of honey — simple, hydrating and a perfect iftar table staple.
Warm pita bread to scoop up the savoury broth at the bottom of the bowl.
A bowl of mixed fresh fruits — watermelon, orange segments and grapes — the best way to replenish after a fast.
Nutrition
Scaled to your servings
- 580kcalCalories29%
- 65gCarbohydrate25%
- 35gProtein70%
- 16gFat23%
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
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