One Pot Pantry Pasta with Chickpeas and Peppers
Need a quick dinner idea? This Pantry Pasta with Chickpeas and Roasted Red Peppers is it! This delicious dinner uses only ingredients that are likely to be in your pantry and it’s made all in one pot! It’s also dairy-free and vegan and sure to a be a hit with the whole family.
Quick Pantry Pasta
We are all about quick and easy dinners, especially during busy seasons of our lives. This Quick Pantry Pasta with Chickpeas and Roasted Red Peppers is definitely a winner. It’s made all in one pot, with items you likely already have in your pantry and will surely be a hit with everyone. Did I mention it takes less than 20 minutes to cook? That means that if you are walking in the door with absolutely no idea what you are going to make for dinner, this will save you! It’s also easy to swap in other ingredients in case you don’t have the chickpeas or roasted red peppers so this one really is a life saver. Save this recipe and hang it on your fridge for the next time you need dinner fast.
Pantry Pasta Ingredients
- Marinara Sauce
- Penne Pasta
- Roasted Red Peppers
- Water / Broth
- Salt + Pepper
- Garlic Powder
- Onion Powder
How One Pot Pasta Works
If you are new to the concept of cooking pasta all in one pot, let me explain how it works! Typically pasta is cooked separately in lots of boiling water, then drained before being used in whatever dish you are making. But a one pot pasta instead boils the pasta directly in whatever “sauce” you are using. In this recipe, the pasta is boiled in a mixture of marinara sauce and water (or broth, if you have it in your pantry!). Instead of just filling the pot with water, a precise amount is added to ensure that when the pasta is finished cooking, there is just enough liquid leftover to make your sauce. The resulting sauce is “creamier” because any starch that is leftover in the cooking liquid is left in the pot, instead of being discarded when draining the pasta. Because it’s all cooked in one pot, follow the directions and ingredient amounts precisely to ensure the correct amount of sauce leftover at the end.
Also note that when the pasta is finished cooking, the sauce might look like it is too watery. It will thicken in about 5 minutes to be the perfect amount, so have patience.
What Type of Pasta to Use
We tested this one pot pantry pasta with a lot of different types of gluten-free pasta and with traditional wheat pasta as well. It all worked the same! However, you must use penne pasta for this, as the amount of water called for is based off of the type of pasta used.
When you are cooking this, the recipe calls for you to cook the pasta as long as the package directions call for, after it has come to a boil, so be sure to check for that information on the pasta package.
Alternative Ingredients for Pantry Pasta
We based this recipe off of the idea that marinara, chickpeas and roasted red peppers are often what can be commonly found in the pantries of many families. However, you can make some swaps for what you have on hand, such as switching the beans (or omitting them) or even adding meat to this dish. However, you can not swap out the use of 25 ounces of marinara sauce or the amount of water/broth called for, because it will affect the final dish.
Some other ideas for swaps to make:
- Canned White Beans
- Frozen Veggies (peas, cauliflower)
- Canned Artichokes (maybe add in some olives for a mediterranean twist!)
- Sun Dried Tomatoes
- Canned Tuna
- Leftover Veggies
Adding Meat to this Dish
If you wanted to add ground meat, cook it first in the pot, then add the remaining ingredients.
If you like this pasta recipe, check out these others:
- Gluten-Free Chicken Caesar Pasta Salad
- Sausage and Vegetable Pasta
- Gluten-Free BLT Pasta Salad
- Broccoli Rabe and Sausage Pasta
Watch the video:
Pantry Pasta with Chickpeas and Peppers
This Pantry Pasta with Chickpeas and Roasted Red Peppers is the ultimate easy and quick dinner idea. This delicious dinner idea uses all ingredients that are likely to be in your pantry and it's made all in one pot! It's also dairy free and vegan and sure to a be a hit with the whole family.
- Add all ingredients to a large dutch oven and stir together to combine. Turn the heat on to medium high and let the mixture come up to a boil.
- Once boiling, cook the pasta for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
- Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
- Serve as is, or with parmesan cheese and basil for garnish.
- The pasta can stick to the bottom of the pot after it has begun to boil. Make sure to stir the pot, scraping up any pasta off of the bottom very frequently.
- We really recommend adding broth / bone broth if you have it in your pantry.
One Pot Pantry Pasta with Chickpeas and Peppers
This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!
Easy Roasted Poblano & Chicken Soup
If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!
The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!
Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!
How do you cook poblano peppers?
- How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
- How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
What can I use in place of poblano peppers?
- Bell pepper (milder)
- Canned chile peppers
- Serrano pepper (hotter)
If you like this recipe, you’ll love these soup recipes:
Watch the video:
Roasted Poblano & Chicken Soup
- 1 tablespoon avocado oil or oil of choice
- 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
- 2 yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can green chilies
- 1 14.5 ounce can cannellini beans
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
- In a large dutch oven, heat oil on medium-high heat.
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
- Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
- Gently take the chicken out of the soup. Let cool, shred and set aside.
- Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
- Taste and adjust seasoning as needed.
- Serve warm with desired toppings!
- Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
- This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
- Want to sub the poblano pepper? Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
Easy Roasted Poblano & Chicken Soup (VIDEO)
This Crockpot Chicken and Vegetables recipe has everything you want, made in one slow cooker dish. Tender chicken and flavorful veggies are cooked together with herbs and a flavorful sauce. It’s the perfect dish to have waiting for you after a long day!
Crockpot Chicken and Vegetables
I love one pot meals, especially when they are made hands-off in my Slow Cooker! This easy Crockpot Chicken and Vegetables is a classic. Made with bone-in chicken thighs, a bunch of veggies that are customizable and a dreamy sauce, this is sure to be a new family favorite. Set it in the morning and have the perfect meal waiting for you when you arrive home.
Ingredients Needed for Crockpot Chicken and Veggies
- Bone-In Chicken Thighs
- Butter or Oil
- Garlic Cloves
- Sweet Potato
- Chicken broth
- Fish sauce
- Fresh ginger
- Fresh Herbs
How to Make Crock Pot Chicken and Vegetables
It couldn’t be simpler to make this slow cooker dinner. Simply:
- Add all of the ingredients to the insert on your crockpot. Pour over the sauce and cook on high for 3 hours, or on low for 7 hours.
- To get the chicken skin crispy, so ahead and broil it for a few minutes.
- Serve the hot chicken and vegetables with some extra sauce.
If you like this slow cooker recipe, check out these others:
- Beef Barbacoa Recipe (Slow Cooker or Instant Pot)
- Slow Cooker French Onion Soup (Gluten-Free)
- Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
- Crock Pot White Chicken Chili
If you like this chicken recipe, check out these others:
- The Best Baked BBQ Chicken Breast
- French Onion Chicken Bake
- Chili Garlic Chicken Satay Skewers
- Bruschetta Chicken
Slow Cooker Chicken and Veggie Dinner
- 2 tablespoons grass-fed butter
- 3 garlic cloves, minced
- 1 onion, diced
- 3 carrots, diced
- 5 potatoes, diced
- 3 celery stalks, diced
- 8 bone-in chicken thighs
- Salt and pepper
- 1 red or green bell pepper, sliced
- 1 large sweet potato, cubed
Slow Cooker Chicken and Veggie Dinner
This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.
One Pan Chicken and Eggplant Recipe
Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!
What other veggies can be used in this dish?
The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
- Summer squash
- Fresh Tomatoes
- Root Vegetables
If you like this one pot recipe, check out these others:
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- One Pot Turmeric Chicken and Rice
- One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon
- Creamy Tuscan Chicken (Paleo & Keto)
If you like this eggplant recipe, check out these others:
- Tomato, Eggplant, and Chickpea Stew
- Eggplant Lasagna Rollatini
- Moroccan Eggplant (with Chermoula)
- Eggplant Meatballs
Watch the video:
One-Pan Eggplant Dinner
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 1 medium-sized eggplant, cubed
- 1 lb. organic boneless chicken breasts
- 3 cups fresh organic spinach
- 1 15 oz. can organic diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh basil, more as desired
- 1/2 teaspoons ground garlic
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- Optional: 1/2 tsp red pepper flakes
- In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
- Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
- Taste and adjust spices as desired! Serve hot.
- *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
- **Photos updated April, 2017.