Last night, after a long & busy day at work, I just couldn’t wait to get home and get in the kitchen for this dinner idea!
So normal, right?
Guess that’s what makes me the CookinFanatic?
Since I didn’t have a workout on the agenda, I poured myself a glass of wine and got started!
Dinner’s inspiration came from two sources:
Don’t worry, NO rabbits were hurt during this process, that’s’ just not my thing
What is my thing is a hearty flavorful chicken thigh. I couldn’t have put it any better than PW:
I’m with ya sister!
Chicken thighs. Putting the chicken breast to shame in the flavor department since… forever?
So here enters a sort of fusion of the above two recipes, and what I think turned out to be a dish full of flavor. Perhaps close to being chicken cacciatore’s long lost twin? Well, close, but not quite!
Spicy Chicken & Tomato Orecchiette
- 1 onion, chopped
- 1 green pepper, deseeded and chopped
- 2 large cloves (or 3 small cloves) garlic, chopped
- 1.25 lbs boneless, skinless chicken thighs, chopped small
- 1/4 cup white wine
- 1 tblsp olive oil
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tblsp chopped fresh basil (I used the frozen fresh from our garden)
- 1 28oz. can crushed tomatoes (these had basil/oregano)
- 1/4 cup water
- about 10 oz. orecchiette (2/3 of box)
- sea salt & black pepper to taste
- Parmesan cheese to serve
Have you read this article out about the increased amount of BPA in canned tomatoes? I really need to get back in the habit of using the Pomi boxed version which I adore (only ingredient: tomatoes)! Next time…
The beginnings of this dish are your basic sauté of the chopped chicken thighs in 1 tblsp olive oil.
Be sure to season with salt and pepper too!
Once the chicken has browned a bit, remove from the pan.
Add the onions and green peppers to the same pan, they will cook in all that wonderful-ness that the chicken left behind.
Cook the veggies until tender, about 8 minutes.
Also add in the garlic towards the end.
Now splash in a healthy pour of white wine (for the pan and for the cook, ya know?!) and let this do it’s thing for another 5 minutes or so.
Add the chicken back to the pan…
Then the tomatoes and water…
Plus the spices…
P.S. If you use tomatoes that don’t have any seasoning already, I’d increase the amount of oregano and basil in this dish.
Turn this down to medium-low and let simmer away (covered) for 20-30 minutes, until the chicken is done cooking and the flavors have blended.
While you’re waiting on the sauce, go ahead and boil your pasta according to direction.
I just love this little orecchiette pasta!
Once the pasta is done cooking you are ready to serve up your meal.
Oh the thick, dense pasta with the hearty yet light chicken sauce all topped with some grated Parmesan (which were more like Parm crumbles??) was just glorious!
It had a good hint of spice which was a perfect balance to the rich chicken meat. We devoured this one!
I would have never thought of putting chicken thighs in a pasta sauce like this but let me tell you friends, it works
And now I’m off to think about my mid-morning snack already…
Is anyone else as excited as I am about these new Chobani flavors?!?!?!
Black Cherry. Mango. Lemon. Yes please
Reviews coming soon!
Enjoy your Wednesday everyone.
Have you tried the new Chobani flavors? Which ones? Thoughts?