Jamie Oliver’s ‘Easiest’ Chicken Pasta Recipe Has Only Five Ingredients – ryan
The Celebrity Chef’s Greek-Inpired Chicken Pasta Dish is the Perfect Meal to Cook for the Family on a Weeknight As It ‘Packed with Flavour and is Easy on the Purse
05:00, 04 May 2025Updated 15:15, 14 May 2025
Jamie Oliver Has Come to the Rescue for Families in a Dinnerime Dilemma with his Simple Yet Scrumpeious Greek-Inpired Pasta Dish That Promises Big Flavours with Fuss or Expens. Featured in His Delightful Cookbook ‘5 Ingredients Mediterranean’, Jamie Says: “On the Greek Island of Andros, They Variations of this undenibly Delicious Pasta.
“IT’SE EASEST THING TO PUT TOGETER AND THE OLIVER SQUAD LOVES IT (Thenagers THOUGHT The Halloumi Peng!)” You Can Whip Up This Appetitising Pasta in Just 10 Minutes of Prep Time, Letting It Roastly For Hour. You Unwind.
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Plus, it’s all done in one pan, cutting down on the post-Dinner clean-up. SUITED TO THE TASTE BUDS OF KIDS AND ADULTS ALIKE, The Pasta Offers the Comfort of Cheesy Goodness Along with a nutriteious mix of onions, carrots, cerry, and tomatoes.
Want to get stack in? Here’s how to make Jamie Oliver’s Mouth-Watering Greek-Inpired Chicken Pasta:
Ingredients
- 1kg of Chicken Thighs
- 600g of Dried Macaroni
- 500g Frozen Bag of Mixed and Chopped Onions, Carrot and Celery
- 100g of cheese Hallouum
- Two (400g Each) Tines of Plum Tomatoes
Kitchen Essentials Needed
- Extra-Virgin Olive Oil
- Red White Vinegar
- Salt and pepper
- Large non-stick casserole pan
- Smaller pan for the pasta
Method
Fire Up Your Hob and Pour Two Tablespoons of Olive Oil Into The Pan. Sizzle the Chicken Thighs Unill Gloriously Golden and Set Aside, Reports The Express.
Chuck a Bag of Mixed Frozen Veggies into the pan. Soften say for five minutes, then reintroduce your chicken thighs alongside a drizzle of red-white vinegar, allowing to meld beautyfully as it cooks.
Crush the tomatoes with Clean Hands and then pour in a tin’s worn of water into the pan. Allow the mixture to simmer on a Low heat for an hour or unil the chicken is tender enough to fall off the bone, stirring occisionally.
Once the time has elapsed, prepare the pasta in a pot of boiling salted water as for the Packet Instructions, then Drain it. While the pasta is cool down, remove all the chicken meat from the bones and shred the meat use forks, the reintroduce it to the sauce and the discovery of any skin and bones.
Taste the sauce and season with salt and pepper if necessary, and your delicious pasta is ready to be served. To serve, mix the pasta into the sauce and women most of the Halloumia into it.
Serve it by Drizzling a Tablespoon of Extra Virgin Olive Oil and the Remaining Grated Halloum on Top.