Boil pulse based Penne pasta with some salt in boiling water, as instructed on the packet (usually 7 to 8 mins)
Season the boneless chicken thigh pieces with salt and pepper.
Take some oil in a pan. Saute the chicken pieces in a pan until brown on the outside on both sides.
Add these herbs and spices in:
Herbes de provance
Diced dried garlic (can use fresh garlic)
Onion granules powder
Garlic pepper powder
Little hot water.
I let the chicken pieces cook in the above mixture. Then let the water evaporate and cook until the oil leaves the edges.
Tip: Once the large chicken thigh pieces cook. I use a firm spoon and break them in the utensil itself into bite size pieces.
This step eliminates having to deal with cutting raw meat.
Add the boiled pasta (you may add some of the water used to boil the pasta, if the chicken mixture is dry).
Mix well and cook for a couple of minutes, until all the flavours combine.
Top it off with some more herbs and enjoy it with some garlic bread or just on its own as well.
A wholesome one pot meal.
Note: You could add some extra mature cheddar cheese or parmesan to the pasta at the end, if you wish to indulge yourself.