Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) crushed tomatoes
- 2 cups chicken broth
- 8 ounces penne pasta
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic, onion, and red bell pepper. Sauté until the onion is translucent and the pepper has softened, about 5 minutes.
- Stir in the dried oregano, dried basil, and red pepper flakes, if using. Cook for another 1-2 minutes until the spices are fragrant.
- Add the crushed tomatoes and chicken broth, stirring to combine. Return the chicken thighs to the pot, nestling them into the sauce.
- Bring the mixture to a gentle simmer. Cover the pot and let it cook for 20 minutes, allowing the chicken to cook through and the flavors to meld.
- Uncover the pot and stir in the penne pasta. Continue to simmer, uncovered, until the pasta is tender and the sauce has thickened, about 10-12 minutes.
- Season with salt and pepper to taste. Sprinkle the Parmesan cheese over the top and stir to combine.
- Garnish with fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
