1 package Linguine (or Your Favorite Pasta)
8 whole Boneless, Skinless Chicken Thighs
1 whole Small To Medium Sized Onion, Chopped
3 whole (to 4 Whole) Garlic Cloves, Minced
1/2 cup White Wine (or Chicken Broth)
2 cans (15 Oz. Can) Crushed Tomatoes
Salt To Taste
Pepper To Taste
1 pinch Sugar
Fresh Parsley, Chopped, to taste
Fresh Basil, Chopped, to taste
Parmesan Cheese To Taste
Bring a pot of lightly salted water to a boil and place the dry linguine noodles into it. Cook them until al dente (tender firm).
Begin by cutting up the chicken thighs into small pieces. Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.
After a minute or two, flip over the chicken with a spatula. Then let it brown on the other side. After it’s brown, remove it to a plate and set aside.
Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.
Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
Add the two cans of crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce heat and simmer for 15 minutes.
Add the chicken (and don't forget all of those yummy chicken juices), to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.
Place pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
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