Chicken Thighs and Pasta

Chicken Thighs and Pasta

Sometimes I wonder what I’m going to cook for lunch. I’ve cooked hundreds if not thousands of dishes so what new twist can I put on things?
I happened to be at my mother’s place, and I saw she had really nice-looking carrots. I couldn’t resist and I took two for myself.
I had boneless skinless chicken thighs at home, which is one of my favorite things to eat because it’s such a juicy tasty cut and lends itself well to so many recipes.
I always have pasta in my pantry and I started to conceive of the recipe.
I wanted it to be quick, fuss-free, and ready for lunch.
And for the record, it came out delicious! Such a classic kid-friendly meal. I guarantee you’ll be eating it straight out of the pan.
I love the combination of tender chicken thighs, vegetables and pasta. The blend of flavors is a real winner! Not a lot of work, watch the video so you can see exactly how I made it. A simple and tasty recipe that you’ll want to add to your recipe binder.
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Makes 4 servings

Preparation:

1. Finely dice the carrots and onions, and finely chop the garlic.

2. Heat a large pan with 2-3 Tbsp of oil and add the carrots, sautéing until soft for around two minutes, stirring occasionally. Add the onion to the pan and continue to sauté for two minutes, then add the garlic and sauté for a minute.

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3. Dice the chicken thighs into small cubes and add to the vegetables, sautéing for 5-6 minutes, stirring occasionally. Add the spices and water and cook for around two minutes, stirring occasionally.

4. Cook the pasta according to the instructions on the package, drain, and add to the sauce. Cook on low heat for around a minute, while stirring. Remove from the heat and let rest for a few minutes, stirring occasionally.

Dig in!

Chicken thigh recipes