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Rotini with Chicken and Tomato Sauce Recipe

Ingredients

How to make it

  • Sometime earlier in the day salt and pepper your chicken thighs and bake them at 350F for around 30 minutes until they're done.
  • Let chicken set out to cool.
  • When you're ready to get dinner started...
  • Drizzle some olive oil in a large pain over med heat
  • Add onions, cook about five minutes
  • add garlic, cook two minutes
  • Add can of tomatoes, allow to heat a little
  • Mash tomatoes in pan with potato masher (take my advice, poke the tomatoes with a knife first or you will get squirted)
  • Allow the sauce to simmer on a med-low heat while you pull the chicken off the bone and shred it.
  • Start water boiling for pasta
  • Add chicken to sauce
  • Add wine and stock
  • Turn heat to med, allow mixture to reduce
  • Add basil, oregano, red pepper flakes, a touch of salt and pepper
  • Once water is boiling, cook pasta about one minute less than directed
  • Stir your sauce occasionally to keep things from sticking to the bottom
  • Right before the pasta finishes dump sauce into a large serving bowl, add a ladle full of pasta water
  • Drain pasta and add to serving bowl
  • Toss pasta with sauce
  • Finish with parsley and asiago cheese

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The Cook

absolutgoddess Altoona, PA

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