Chicken Thighs with Rigatoni

Posted by Lindsey On 10:14 AM

I saw this recipe on Pioneer Woman Cooks awhile ago and have always wanted to try it. Last night I decided to take a shot at it and I am sure glad I did. This dinner was one of the best we have had in a very long time. The chicken is tender and juicy and the sauce tasted perfect. I am excited to eat leftovers today for lunch. I highly recommend this recipe!

Pioneer Woman’s Linguine with Chicken Thighs

Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
3 tablespoons chopped sundried tomatoes in oil
1/2 cup White Wine
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves
1 package Linguine noodles, cooked. I used rigatoni
Fresh Parmesan Cheese, grated.

Bold items are what I changed to the recipe.

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions, sun dried tomatoes and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese.

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