Some nights you open the fridge, see a handful of this and a bit of that, and think… what on earth am I going to make?
That’s exactly how this Budget Kitchen Sink Pasta Skillet was born. A little ground beef, a few vegetables hanging around, some pasta in the cupboard, and a simple homemade sauce that pulls it all together.
It’s hearty, flexible, affordable, and all made in one pan — the kind of no-nonsense comfort food that just works.
Let’s make it up.
Budget Kitchen Sink Pasta Skillet
Description
This Budget Kitchen Sink Pasta Skillet is the perfect clean-out-the-fridge dinner. Made with ground beef, pasta, mixed vegetables, and a simple seasoned tomato sauce, it’s hearty, affordable, and ready in about 30 minutes. Everything cooks in one pan for easy cleanup and big flavor.
Ingredients
Instructions
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Add the oil to a pan over medium high heat. Place the chicken in and fry it until cooked through and no longer pink.
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Push the chicken to one side of the pan and add in the mushrooms. Cook until they begin to sweat. Stir until combined with the chicken. Push to one side of the pan again and add in the onion, garlic, and bell pepper. Stir and sauté until the onion and garlic are fragrant and the bell pepper begins to soften. Add in the mixed veggies and stir until well combined.
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Add in the soup, broth, and cream. Mix until well incorporated. Add in the pasta. Season with salt, pepper, Italian seasoning, thyme, and paprika. Mix well and bring it to a simmer. Place a lid on and allow to simmer for about 12 to 14 minutes until the pasta is cooked.
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Garnish with parsley and serve. Enjoy your Budget Kitchen Sink Pasta Skillet!
Nutrition Facts
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 11g56%
- Cholesterol 85mg29%
- Sodium 760mg32%
- Total Carbohydrate 50g17%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
Make It Truly “Kitchen Sink”
This recipe is meant to be flexible. Don’t have bell peppers? Use frozen mixed vegetables. Have half a zucchini or mushrooms sitting in the fridge? Toss them in. This is your clean-out-the-fridge skillet.
Change the Protein
Ground sausage, ground turkey, or even leftover chopped chicken work beautifully here. If using sausage, you may not need as much seasoning.
Make It Creamier
For a richer version, stir in ¼ to ½ cup of table cream or a spoonful of cream cheese at the end. It gives the sauce a silky texture.
Add Some Heat
A pinch of red pepper flakes or a dash of hot sauce adds a nice kick without overpowering the dish.
Stretch It Further
If you’re feeding a crowd, add an extra ½ cup of pasta and a splash more broth. It stretches surprisingly well.
Leftovers
This reheats very nicely the next day. If it thickens in the fridge, just add a tablespoon or two of water before reheating.
