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Delicious skillet chicken pasta with creamy garlic sauce, garnished with fresh herbs.

Skillet Chicken Pasta Garlic Sauce

Aida
This one-skillet cheesy ground chicken pasta is a quick, creamy, and delicious meal ready in 30 minutes. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 270 kcal

Ingredients
  

  • 1 cup Bulgur wheat Soaked in water for about 30 minutes, drained
  • 2 cups Fresh parsley Finely chopped
  • 1 cup Fresh mint leaves Finely chopped
  • 1 Cucumber Diced
  • 3 medium Tomatoes Diced
  • 1/4 cup Green onions Finely chopped
  • 1/4 cup Olive oil Extra virgin for best flavor
  • 2 tbsp Lemon juice Freshly squeezed
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper Adjust to taste

Instructions
 

  • Prepare the bulgur: Place the bulgur wheat in a large bowl. Pour in 1 cup of hot water, cover, and let it soak for about 30 minutes. After soaking, drain any excess water and fluff the bulgur with a fork.
    Chop the vegetables and herbs: While the bulgur is soaking, finely chop the parsley, mint, cucumber, tomatoes, and green onions.
    Combine the ingredients: Once the bulgur is ready, add the chopped vegetables and herbs to the bulgur in the bowl.
    Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
    Toss the salad: Pour the dressing over the bulgur and vegetable mixture. Toss everything together until evenly coated.
    Chill and serve: For the best flavor, refrigerate the tabbouleh for at least 30 minutes before serving. Enjoy it as a refreshing side dish or light meal!

Notes

  • Bulgur texture: If you prefer a softer texture for your bulgur, let it soak for an extra 10-15 minutes, and be sure to drain any excess water well.
  • Vegetable variations: You can adjust the ratio of cucumber and tomatoes depending on your preference. Some people like more cucumber for extra crunch or more tomatoes for a juicier salad.
  • Lemon juice: Fresh lemon juice is key to this recipe, as it brightens the flavors. Avoid bottled lemon juice for the best taste.
  • Make ahead: Tabbouleh is even better after sitting for a few hours or overnight. The flavors meld together beautifully, so feel free to prepare it ahead of time.
  • Gluten-free option: If you're looking for a gluten-free alternative, try using quinoa instead of bulgur. It has a similar texture and is naturally gluten-free.
  • Herb substitutions: You can experiment with adding other herbs like cilantro for a slightly different flavor, but parsley and mint are the traditional choices.