Chicken in tomato sauce with pasta

Name: Chicken in tomato sauce with pasta
Ingredients: 500 g bone-in free-range chicken thighs; 350 g free-range chicken breast; 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 4 garlic cloves; 2 tablespoons tomato paste; 10 g fresh basil; 250 ml water; 250 g pasta

Meat - Chicken in tomato sauce with pasta by Vera A. - Recipia

Chicken in tomato sauce with pasta starts with a good browning and ends with the sauce thickened around the meat. Tomato paste, garlic and basil give the sauce its tomato flavor, and the pasta is served on the side. I choose thighs of a similar size so they cook at the same pace. Prep: 15 minutes. Cook: 56 minutes. Rest: 0 minutes. Total time: 71 minutes. Serves: 4. Approximately 650 kcal and 50 g protein per serving.

Ingredients

500 g bone-in free-range chicken thighs
350 g free-range chicken breast
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
4 garlic cloves
2 tablespoons tomato paste
10 g fresh basil
250 ml water
250 g pasta

Preparation

1. Pat the thighs and chicken breast dry with paper towels. Season the meat with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Heat 2 tablespoons of oil in a large skillet and brown the meat for 10 minutes, turning it on all sides. 3. Add the sliced garlic and cook for 1 minute. Add the tomato paste, basil and 250 ml of water, then cover the skillet and simmer everything for 25 minutes. Remove the lid and simmer for another 10 minutes, until the sauce thickens and the meat is cooked through. 4. Meanwhile, boil the pasta in boiling water for 10 minutes, until tender, then drain. Serve it alongside the chicken and sauce.

Notes

I serve a simple green salad on the side. Free-range chicken thighs vary a lot in size and firmness, so large pieces may need extra time; I look for the meat to come away from the bone easily. Thick chicken breast cooks more slowly than thin breast, and pieces of different thicknesses will not be ready at the same time. Tomato paste can be salty to begin with, so I taste the sauce before adding more salt; some jars are also more concentrated than others. I keep the chicken and sauce in a sealed container in the fridge for up to 3 days. For the gluten-free version, I use 250 g of gluten-free pasta and cook it for the time stated on the package. I keep it separate from the sauce until serving, because gluten-free pasta softens easily when left in liquid.