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Pasta Toscana w/ Chicken Thighs

Pasta Toscana with chicken thighs is a popular, creamy, one-pan Italian-inspired dish featuring seared chicken, sun-dried tomatoes, spinach, and Parmesan cheese in a rich cream sauce. Using chicken thighs ensures the meat remains juicy and tender, even after being simmered or baked in the sauce.

2 servings 9999 cals

Ingredients

  • 450g Linguine, your choice
  • 8 Chicken Thighs, deboned, skin-on
  • 3 tbsp Olive oil
  • 1 Onion, diced
  • 4 Garlic, sliced
  • 1/2 cup sun dried tomatoes, sliced
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 bag Spinach
  • 1 cup Heavy Cream
  • 1 bunch Basil
  • taste Salt
  • taste Black Pepper

Directions

  • Debone skin-on chicken thighs and prepare all the cut aromatics.
  • Place chicken in a cold pan with olive oil, skin-side down. 
-Slowly render the fat until crispy. Flip, brown the other side, then transfer to a warm oven to finish cooking.
  • Sauté diced onion in the leftover chicken drippings until translucent. -Lower the heat, add garlic and sun-dried tomatoes, and let them soften into flavourful morsels.
  • Season with oregano, garlic powder, and onion powder.
  • Add spinach with a splash of water to deglaze the pan and wilt the greens.
  • Stir in heavy cream to create a rich sauce.
  • Cook pasta in heavily salted water, stopping 2 minutes before al dente.
  • Add pasta to the sauce to finish cooking and soak up the flavour.
  • Finish with fresh basil and cracked black pepper.
  • Slice the chicken thighs and top the pasta

Notes

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