Chicken with macaroni
Last Sunday, I craved something hearty and quick with chicken. Usually, I would make chicken stew, but I remembered how my husband prefers the version with pasta cooked directly in the sauce. I tested the recipe again and convinced myself that it's the most practical method when you want to extract all the flavor from the meat and vegetables without any extra hassle.
Quick Info
Total time: about 1 hour and 10 minutes (with free-range chicken, it may take longer)
Preparation time: 15-20 minutes
Cooking time: 45-60 minutes, depending on the meat used
Servings: 4-6, depending on how hungry everyone is
Difficulty: easy to medium (especially if you don’t use free-range chicken)
Recipe type: lunch or dinner, home-cooked
Ingredients
1 chicken (or 1/2 free-range rooster, equivalent to a store-bought chicken)
1 large onion
2 cloves of garlic
1/4 red bell pepper
a small piece of smoked sausage
olive oil (for sautéing)
salt, pepper, delikat (or other seasoning base, to taste)
hot sauce (optional, to taste)
1 glass of white wine
1 tablespoon of tomato paste
a little bell pepper paste
1 pack of small macaroni (short tubes or other small pasta)
Preparation method
1. Cut the chicken into pieces as preferred. If using free-range chicken, cut it into suitable pieces for boiling.
2. In a large pot, heat olive oil. Add the chopped onion and let it sauté well until golden.
3. Add the diced bell pepper and the small chopped smoked sausage. Continue to sauté them together with the onion for a few minutes.
4. Add the pieces of chicken to the pot. Stir to brown them slightly on all sides.
5. Add the tomato paste and bell pepper paste. Season with salt, pepper, delikat, and if desired, hot sauce. Pour the white wine over everything. Let it boil for two to three minutes to evaporate the alcohol.
6. Add hot water to cover the chicken pieces. Cover and let it simmer on low heat until the meat is tender. If you have free-range chicken, it takes longer – it cooks faster in a pressure cooker.
7. When the meat is cooked, check the taste. Add a little hot water if the sauce has reduced too much. Add the crushed garlic.
8. Put the pasta directly into the sauce and cover. Let everything simmer on low heat for another 10 minutes until the pasta is cooked. Only stir if you see it sticking.
9. Turn off the heat when the pasta has absorbed the sauce well. Serve hot.
Why I make this recipe often
It’s a recipe that uses few dishes, combines meat with pasta in one dish, and saves time. The taste of pasta cooked in meat sauce is much better than any separate version. Plus, I can easily adjust the quantity depending on how many we are at the table.
Tips and variations
Tips
Free-range chicken needs longer cooking. If you're in a hurry, use store-bought chicken or cook in a pressure cooker.
Don’t add the whole pack of pasta if you don’t have much sauce – it’s better to start with half, then add more if needed.
Check the sauce periodically – if it reduces too much, add a little hot water.
Substitutions
The smoked sausage adds a special flavor, but if you don’t have it, you can skip it or use bacon.
Instead of small macaroni, you can use any short pasta.
Variations
No hot sauce if it’s not to the family’s taste.
You can use only thighs or chicken breast if you prefer boneless meat.
Bell pepper paste can be replaced with kapia peppers or roasted peppers, finely chopped.
Serving ideas
It is eaten fresh, directly from the pot, possibly with chopped parsley on top.
It also goes well with pickles or green salad, depending on the season.
Frequently asked questions
Can I use only chicken breast?
Yes, but pieces with bones yield a tastier result. Boneless breast can become too dry if boiled too long.
Can the pasta be boiled separately?
The original recipe is designed to boil the pasta directly in the sauce to absorb all the flavor. But you can boil it separately and add it at the end if you want to shorten the cooking time.
Can I make the recipe with boneless chicken?
Yes, but the sauce will be less rich. You can adjust the spices to avoid it being too bland.
How much wine should be added, and can I omit it?
A regular glass (about 150 ml) is enough. If you don’t want to use wine, add a little water instead, but the wine gives a good flavor to the sauce.
Nutritional values
Estimated per serving (out of 6):
Calories: between 450-550 kcal, depending on the amount of sausage, type of pasta, and how much fat is in the chicken
Proteins: 25-30g
Carbohydrates: 50-60g
Fats: 12-18g
Indicative values, vary depending on the type of meat and how much sausage is used. It is not a very fatty recipe, but it also depends on how much oil you use for sautéing.
Storage and reheating
It keeps well in the refrigerator, in a container, for up to 2 days. When reheating, add a tablespoon of water or sauce if it has thickened. I do not recommend freezing, as the pasta will not retain its texture. Usually, it finishes quickly, so it doesn’t get to sit for too long.
Ingredients: 1 chicken (I had 1/2 of a homemade chicken that is the size of a store-bought chicken) 1 large onion 2 cloves of garlic 1/4 red bell pepper a small piece of smoked sausage olive oil salt, pepper, Delikat, hot sauce (to taste) a glass of white wine 1 tablespoon of tomato paste bell pepper paste 1 package of macaroni (preferably small)
