Garlic Parmesan Chicken and Pasta

🧂 Ingredients

• 8 chicken thighs,

  bone in and skin on
• Salt and pepper
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 can diced tomatoes

  (28 ounces)
• 1 can whole tomatoes

  (14 ounces)
• 2 tablespoons tomato paste
• 1 tablespoon each fresh rosemary, thyme, basil, and parsley

  (or 1 teaspoon each dried herbs)
• 8 cloves garlic,

  minced
• 16 ounces pasta
• Grated parmesan

Instructions

• 1 Preheat oven to 400°F. Salt and pepper chicken thighs well.
• 2 Heat an ovenproof skillet or Dutch oven over medium-high heat. Add olive oil and
  butter. When oil/butter is hot, add chicken thighs to the pan. Using tongs,
  brown on all sides, about 2 minutes. Remove chicken from pan.
• 3 Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to
  taste, stirring to combine. Bring sauce to a boil, then turn off heat.
• 4 Add herbs and garlic and return the chicken to the pan.
• 5 Put lid on the pot and cook in the oven for 1 hour.
• 6 Remove pot from oven, and allow it to sit on the counter with the lid on while
  you boil the pasta.
• 7 Cook the pasta to al dente. Drain and add to a large serving bowl.
• 8 Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot
  and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and
  adjust as needed.
• 9 To serve, pour sauce over cooked pasta, then arrange chicken pieces over the
  top. Sprinkle generously with fresh parmesan and serve.

Nutrition Info