This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Those who are allergic to gluten should use gluten-free pasta in this dish.
"No man is lonely eating spaghetti; it requires so much attention."
-Christopher Morley, Journalist
There are so many variations on this recipe it's amazing. I started working on it about 6 months ago and found recipes with all different ingredients. Some had onions, peppers, mushrooms, different pastas, boneless chicken, bone in, skin on and skin off. The result for me was to make it as simple as possible for you to make and to eat. Peppers, onions but no mushrooms. Dried herbs and great parmesan and it all comes together to be warm and comforting.
In most markets you will find two parsleys to choose from. The flat-leaf or Italian parsley that is used in this recipe is not as common. It has a stronger, spicier flavor than the ubiquitous curly-leaf variety. Both add a bright, fresh taste to recipes. Flat leaf parsley holds up a little better with prolonged heating and I use it in recipes like this where the herb will be cooked with other ingredients. The flavor of curly parsley is softer, tends to lose its flavor much faster, and I add it near the end of recipes.
Servings = 4 | Serving size =4 ounces chicken with sauce and 2 ounces pasta
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|1 lb||boneless skinless chicken thighs|
|2 tsp||olive oil|
|1 large||onion (sliced)|
|1 large||bell pepper (sliced)|
|2 15 ounce can||no salt added diced tomatoes|
|fresh ground black pepper (to taste)|
|1 tsp||dried basil|
|1 tsp||dried oregano|
|4 cloves||garlic (peeled and crushed)|
|1/3 cup||white wine|
|8 ounces||whole wheat or gluten-free pasta (shape of your choice)|
|1/2 cup||flat leaf parsley (chopped coarsely)|
|2 ounces||Parmigiano-Reggiano (grated)|
Trim any excess fat from the chicken. Cut into pieces no larger than about 1 inch on a side.
Place 1 teaspoon of olive oil in a large skillet over high heat. When the oil is hot, add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.
Preheat the oven to 350°F.
Add the second teaspoon olive oil to the pan. Add the sliced onion and cook for about 5 minutes, stirring frequently.
Add the peppers and cook for about three minutes.
Add the tomatoes, salt, pepper, basil, oregano, garlic, white wine and chicken. Stir well.
Cover and place the pan in the oven. Cook for about 15 minutes and stir. The chicken should cook for a total of 30 minutes in the oven. Before serving, fold the parsley into the chicken and sauce.
While the chicken is cooking, place the water in a medium stock pot over high heat. When it boils, add the pasta and cook until the pasta is done (about 12 – 15 minutes). Drain the pasta and divide among four plates, then top with the chicken and sauce.
Sprinkle with the grated parmesan and serve.
Serving size = 4 ounces chicken with saucer and 2 ounces pasta
Servings = 4
Amount Per Serving
|Calories 470||Calories from Fat 101|
|% Daily Value|
|Total Fat 11g||18%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 56g||19%|
|Dietary Fiber 8g||33%|
|Vitamin A 25%||Vitamin C 150%|
|Calcium 26%||Iron 29%|
|Vitamin K 141 mcg||Potassium 838 mg|
|Magnesium 143 mg|