Tomato Sauce Chicken Thighs
with bell pepper, green olives, garlic and lemon and herb linguine
Informations supplémentaires
25 min.
|
555 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, 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
398mlDiced 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