This is definitely my new dinner obsession, there's a lot of ingredients here but everything is done in one pan (okay, 2 if you count the pot for boiling pasta...) on the stove and finished in the oven. I used bone-in thighs for added flavor, but you can use boneless thighs or even chicken breasts but you will need to adjust your cooking times. Use a cast-iron skillet for best results, but you can use any oven-safe pan.
Ingredients:
3 bone-in chicken thighs
Chicken seasoning: dried Italian seasoning, salt/pepper, garlic powder, onion powder (measure with your heart)
1 medium onion, diced
1 1/2 cups of sliced cherry or grape tomatoes (any chopped tomato is fine)
3 T fresh minced garlic
2 cups fresh or frozen spinach (added at the end)
2 tsp each fresh or dried oregano and thyme
1/2 cup chicken broth
1/2 cup Greek yogurt mixed with 1/2 cup milk (you can also just use 1/2 cup heavy cream but I think the yogurt adds more flavor. I heated this up for 30 sec in the microwave to blend the milk/yogurt)
1/2 cup shredded parmesan cheese
2 cups cooked pasta of choice, I used penne
2 T fresh parsley for garnish
Instructions:
1) Season your chicken with salt/pepper, Italian seasoning, garlic and onion powder. Cook on medium heat for 5 minutes each side or until the skin starts the get golden brown, remove and set aside. It will finish cooking in the oven. Preheat oven to 400 F.
2) Add the onions and some salt/pepper on medium-low heat, cook for 10 minutes or until they soften. Add the garlic and cook 1 minute until fragrant (keep stirring so it won't burn)
3) Add the tomatoes, salt/pepper (season in layers!) and herbs. As the tomatoes cook down, I crush them with the spatula/spoon to release juices and create a bit of a sauce.
4) Add the chicken broth and scrape the bits off the bottom of the pan. Add the chicken back in and place in the 400 F oven for 30-40 minutes or until internal temperature reaches 165 F (the time will be less if using boneless thighs or breast). Stir occasionally so nothing burns, add broth/water if needed.
5) Cook pasta according to package instructions, can leave slightly underdone so it finishes cooking in the sauce. Reserve 1/2 cup pasta water.
6) When the chicken is cooked, add the warm cream or yogurt/milk, stir. Add the cheese, pasta water, and spinach and stir until spinach is wilted and cheese melted. Stir in cooked pasta. Optionally, you can bring everything to a boil to allow the sauce to reduce down more if there's too much liquid. Top with fresh parsley
Comments