Tomato Sauce Chicken Thighs

Informations supplémentaires

25 min. | 555 kcal | easy | Family, Even better the next day | Printable version

1. Setup Chop the onion and the parsley. Cut the pepper into thin strips. Zest the lemon and cut it in half. Slice the olives.

2. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook for 8-10 minutes. Drain. Add 1 ^2P | 2 ^3P tbsp. of butter, the lemon zest, the parsley and the juice of half a lemon.

3. Cook the chicken In a pan over medium-high heat, add a drizzle of olive oil. Season the chicken thighs with salt and pepper then add to the pan. Cook for 2-3 minutes on each side. Remove and set aside.

4. Cook the vegetables In the same pan, add the onions and cook for 4-5 minutes. Add the garlic, the chili flakes to taste (caution! spicy) and the pepper. Cook for 2-3 minutes.

5. Assemble and simmer In the same pan, add the can of tomatoes, the broth cube and 120 ^2P | 180 ^3P ml of water. Bring to a boil. Lower the heat to low, put the chicken back in the pan, cover and simmer for 10-15 minutes.

6. Plate your dish Serve the chicken with the pasta. Garnish the chicken with the olives. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!

360gChicken Thighs

1unitPepper(s)

30gGreen Olives

1unitGarlic Clove(s)

1unitLemon

1unitFresh Italian Parsley

398mlFire-Roasted Tomatoes

180gLinguine

1unitYellow Onion(s)

1unitChicken Broth Cube(s)

2gChili Flakes

What you need Pot, strainer, pan, tongs

555 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 8g

12%

cholesterol 118mg

39%

fiber 7g

28%

protein 38g

saturated 2g

10%

sodium 969mg

40%

sugar 20g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg