1 bundle rigatoni (or your favored pasta)
Olive oil, as necessary
eight boneless, skinless chicken thighs, lower into modest pieces
three cloves garlic, minced
one tiny to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper
Fresh basil, as necessary
Grated Parmesan, for topping
- Carry a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender company).
- Heat a large skillet till extremely hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then include half of the cut-up chicken pieces, spreading them out as you place them in. NOTE: Do not begin stirring the chicken instantly as you want to get them nice and brown. Soon after a minute or two, flip over the chicken with a spatula and allow brown on the other side. Eliminate to a plate and set aside. Repeat with the 2nd half of the chicken pieces.
- Include a tablespoon or so of olive oil, if required, into the scorching skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook right up until the liquid reduces by half. Add the crushed tomatoes and stir to mix. Include salt and pepper to taste and a pinch of sugar. Decrease the heat and simmer for 15 minutes.
- Include the chicken (and don’t overlook all of people yummy chicken juices on the plate) to the tomato/onion mixture and proceed simmering for one more 15 minutes. Toward the end of the cooking procedure, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a big bowl and smother with the sauce. Leading with grated Parmesan cheese.
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