I used boneless, skinless chicken thighs.
Feel free to use chicken breasts,
but the thighs have so much more flavor.
Plus, I prefer to buy organic, free range chicken.
{makes four servings}
-8 boneless skinless chicken thighs
-1 red pepper, chopped
-1 medium onion, chopped
-4 cloves of garlic, minced
-1/2 package fresh spinach leaves or fresh arugula
-1/4 cup sundried tomatoes {the kind packed in oil}
-a 14 oz can of diced tomatoes
-1 tablespoon dried oregano
-salt, pepper, and olive oil
-pasta - any kind
1.Heat the oven to 325 degrees.
2.In a large non-stick skillet, heat a tiny bot of olive oil.
Salt and pepper the chicken thighs and cook them in the skillet -
about 3 minutes a side.
Transfer the thighs to a dutch over or casserole dish and set aside.
3.Saute the onion, red pepper, and garlic for about two minutes
and put in the dutch oven with the chicken.
4.Mix together the sundried tomatoes, canned tomatoes,
oregano, and some salt and pepper and pour this
over the chicken and vegetables.
5. Cover and bake for about an hour.
6. Just before the hour is up,
cook your choice of pasta.
7. Pull the chicken out of the over and plate -
pasta and 2 pieces of chicken per person.
Stir the spinach or arugula into the sauce until wilted
{should take less than a minute}
and pour an equal amount of sauce over each dish.
Top with parmesan cheese
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