When you come home at noon, you’re in a rush and need to get a wholesome, healthy, and absolutely delicious lunch on the table quickly—without leaving behind a mountain of dirty dishes—lengthy cooking in multiple pots just isn’t an option. Forget boring ready meals—these quick one-pan pasta with tender chicken marinated in starch and baking soda, a colorful mix of peppers, cherry tomatoes, and a splash of soy sauce are an absolute hit that will disappear from the table in no time. The secret to success lies in the lightning-fast preparation of the meat with baking soda for maximum tenderness and in sautéing the vegetables so they stay beautifully crunchy.
What you’ll need for a lightning-fast lunch:
For the meat and marinade:
- Chicken breast: 1 piece (cut into smaller pieces)
- Oil: as needed for frying
- Nassi Goreng seasoning: 2 teaspoons (for a great Asian flavor)
- Baking soda: a pinch (the secret ingredient for incredibly tender meat)
- Starch: 1 teaspoon (potato or corn starch)
- Salt and ground black pepper: to taste
For the rich vegetable mix:
- Red onion: 1 piece (finely chopped)
- Colorful peppers: 1/2 red, 1/2 green, and 1/2 yellow pepper (cut into thin strips)
- Leaf parsley: dried or fresh, to taste
- Garlic: 1 clove (finely chopped)
- Cherry tomatoes: 130 g (cut into pieces)
- Light soy sauce: 1 tablespoon
Other ingredients:
- Pasta: appropriate amount (plus water and salt for cooking, best cooked al dente)
Step-by-step preparation:
1. Marinating the chicken: Cut the chicken breast into smaller pieces and place them in a bowl. Season with salt, ground black pepper, Nassi Goreng seasoning, and a pinch of baking soda—mix thoroughly. Finally, sprinkle in a teaspoon of starch and mix again carefully so the meat is coated in a protective layer.
2. Frying the meat until golden: Pour a little oil into a pan and let it heat up. Place the prepared pieces of meat in the pan and fry on both sides until golden and cooked through. Once done, remove the meat and set it aside on a plate.
3. Sautéing the crunchy vegetables: In the same pan (with the remaining juices), add the finely chopped red onion and the mix of red, green, and yellow peppers cut into strips. Sprinkle with dried or fresh parsley, mix, and sauté over low heat, stirring occasionally, until the vegetables soften slightly but remain crunchy.
4. Cooking the pasta al dente: Meanwhile, bring plenty of salted water to a boil in a pot, add the pasta, and cook according to the package instructions (ideally so it remains firm to the bite, that is, al dente). Then drain the pasta.
5. Bringing all the flavors together in the pan: Finally, add the chopped garlic, cherry tomato pieces, cooked chicken, and cooked pasta to the pan with the sautéed vegetables, and drizzle with a tablespoon of light soy sauce. Mix everything well, heat through, and serve immediately.
Proven tips for the best result:
- The secret of baking soda and starch: Adding a pinch of baking soda and starch to the marinade ensures the chicken breast stays incredibly juicy and tender even after cooking.
- Vegetables al dente: Don’t overcook the peppers and onion in the pan—if they stay slightly crunchy, they’ll give the pasta a great texture.
- One-pan speed: The whole lunch is ready in less than 15 minutes, making it the perfect choice for busy weekdays.
