Updated Oct 10, 2018Chatelaine
skinless boneless chicken thighs
fresh pepper, to season
olive oil, divided
small onion, chopped
red bell peppers, chopped
2 227-g pkgs
garlic cloves, minced
2 796-mL cans
whole plum tomatoes, cut up with kitchen shears
fresh thyme leaves
chopped fresh rosemary
chopped fresh parsley
- SPRINKLE chicken thighs with 1/2 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then chicken. Cook until golden, 2 to 3 min per side. Transfer to a plate.
- ADD remaining 1 tbsp olive oil, then onion, bell peppers, mushrooms and garlic to pan. Cook until onion and mushrooms are soft, 7 to 10 min. Add cut up tomatoes to pan along with thyme leaves, rosemary and remaining 1/2 tsp salt. Return chicken and any juices to the pan.
- BOIL, then reduce heat to medium-low. Simmer, uncovered, until chicken is tender and sauce is slightly thickened, about 20 min.
- COOK pasta, following package directions but omitting salt, 8 to 10 min. Use a fork to pull chicken into chunks. Reserve half of chicken mixture for Tomato, chicken and rice soup. Combine remaining chicken mixture with rotini and sprinkle with parsley.
NutritionCalories 680, Protein 43 g, Carbohydrates 98 g, Fat 13 g, Fibre 7 g, Sodium 660 mg. Excellent source of Vitamin C
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