Chicken and Pasta

I realize I’m falling down on the job of posting every day.  Yes, already.  But I will offer up the only excuse I have at the moment…I’m a slacker BEEN BUSY COOKING!!!

LOL.  Kat meme pics are amusing, but that’s not what I intended for this blog to be about.  And while I’m trying to turn Groovy Noms into a real life business, I AM still feeding Rat Boy and Hubby daily.  Some days, it’s just nothing new or interesting.  😦

Today I have good stuff.  The Pioneer Woman gave me the idea, and this is a slightly twisted version of her Penne Pasta with Chicken ThighsDeliciously twisted!

We will begin with chopped onion.  I chopped one half, and diced the other…just to be different.

Add some garlic, of course.

And olive oil.  Saute until tender and glassy.  It will smell divine!

Insert chicken thighs, skin side down so they will brown obediently.  I used my fingers to scoot the onion/garlic mix out of the way.  You might want to use a spoon, however.

I know.  Raw chicken looks…well, raw.  But when it’s brown, it looks golden!

When they ARE brown, flip those thighs over, and drain most of the grease from the pan.  I accomplish this by using a wooden spoon to hold the thighs, and carefully pour out most of the liquid into the sink.

It’s best if the sink is clean, due to occasional unplanned thigh-flight.  Obviously, chickens are unaware they do not fly.

Once the pan is safely back on the stovetop, add a jar of pasta sauce and a can of roasted tomatoes.

Add about 1/2 cup of a nice red wine, and give everything a stir.

This one is very nice.  So I had to drink it.

Let the chicken simmer, uncovered, about an hour on low heat.

Then add zucchini slices, and whatever other veggies you might desire.

Veggies are looking lovely right now.  The corn is for today.  But it looked so pretty, I just had to take a picture while the chicken was simmering.

When the zucchini has cooked, about 10-15 minutes, use a slotted spoon to remove chicken, zucchini, and tomato chunks from the pan.

Turn up the heat, and stirring constantly, reduce what remains of the sauce.

Boil some pasta.  I was feeling the farfalle last night, aka bow tie pasta.  In whole grain, even!

After draining the pasta well, without rinsing, pour the reduced sauce over it and gently mix to coat.  The pasta will soak up the sauce and yummy chicken juices.

Serve chicken over saucy pasta.

Garnish with basil, if so desired.  Hubby and Rat Boy are getting a bit tired of basil this year, but it’s still going strong.  😛

Eat, enjoy, and LOVE that there’s only 2 pans to wash!  (And the collander.  but I’m not counting that one.)

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6 Comments (+add yours?)

  1. LC Aggie Sith
    Oct 21, 2011 @ 19:39:54

    I think I will make this tonight.

    Only with cream of chicken soup. And chicken tenders. And white onions. And rice.

    Sigh…not the same dish, I know.

    But I do have white wine!!!

    Reply

  2. The Queen
    Oct 21, 2011 @ 20:08:43

    It looks delicious…. unfortunately… Buttercup does not eat chicken. Alas!
    BTW- I love the froggy plate at the end!

    Reply

    • Nomstress
      Oct 22, 2011 @ 00:44:29

      Maybe I could do a vegetarian alternative. I’m pretty sure that would be even healthier. Though it DOES have a veggie, LOL. 🙂

      Thank you, they are Hubby’s plates. I love them too!

      Reply

  3. LC Aggie Sith
    Oct 22, 2011 @ 03:07:52

    Well, so much for that. Went to the football game and ate junkfood.

    But tomorrow for sure!!

    Reply

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