Dinner 5 of 7 for two. Uses chicken thighs, pasta, canned crushed tomatoes and onion; season with pantry Italian seasoning and hot sauce.
BBy BIGO
Servings
2
0.75 lb Boneless skinless chicken thighs
6 oz Dried penne or rigatoni
1 piece Yellow onion, finely diced
1 can Canned crushed tomatoes
2 tbsp Olive oil
1 tsp Italian seasoning
1.5 tbsp Hot sauce
1.5 tsp Salt
0.5 tsp Black pepper
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Prep and Sear
1. Pat the chicken thighs dry and season with half the salt, the black pepper and half the Italian seasoning. Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken 4 to 5 minutes per side until deeply golden. Transfer to a board and slice into bite-size pieces.
2. Reduce the heat to medium and add the onion to the same pan, scraping up the browned bits. Cook 5 to 6 minutes until soft and lightly golden.
1 piece Yellow onion, finely diced
Simmer the Sauce
3. Stir in the crushed tomatoes, hot sauce, remaining Italian seasoning and a pinch of salt. Simmer gently 10 minutes until slightly thickened, then return the sliced chicken and its juices to the pan and simmer 5 minutes more until cooked through.
1 can Canned crushed tomatoes,
0.5 tsp Italian seasoning,
1.5 tbsp Hot sauce,
0.8 tsp Salt
Cook Pasta and Finish
4. Meanwhile, bring a large pot of water to a boil with the remaining salt. Cook the pasta 1 to 2 minutes short of package time until al dente. Reserve 1 cup of pasta water, then drain without rinsing.
6 oz Dried penne or rigatoni,
1.5 tsp Salt
5. Add the pasta to the sauce with a splash of pasta water and toss over medium heat for 1 to 2 minutes until the sauce clings and coats every piece. Adjust with more pasta water, salt or hot sauce and serve hot.
1.5 tbsp Hot sauce,
1.5 tsp Salt
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