Chicken in Quick Tomato Sauce

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Chicken in Quick Tomato Sauce
Chicken in Quick Tomato Sauce
Jane Bruce/The Daily Meal

Chicken in Quick Tomato Sauce

This recipe is a great weeknight meal because most of the ingredients are already in your pantry. Chop the vegetables while you get nice color on the chicken. Then bring the water to a boil and cook the pasta while the sauce simmers. If you multitask, it all comes together in about 30 minutes.

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4
Servings
876
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 chicken thighs
  • Salt and pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon tomato paste
  • 1 clove garlic, minced
  • ½ yellow onion, diced
  • 8 Ounces white button mushrooms, quartered
  • 1 Pound dried pasta
  • 3 large vine-ripe tomatoes, roughly chopped
  • 1 Teaspoon dried oregano
  • ½–1 Cup white wine or water
  • 1½ Teaspoon capers
  • Grated Parmigiano-Reggiano cheese, optional

Directions

Sprinkle the chicken with salt and pepper. Heat a high-sided pan over medium-high heat, and then add 1 tablespoon of the olive oil. Sear the chicken on both sides until browned, but not cooked all the way through.

Bring a large pot of salted water to a boil.

Set the chicken aside and add the remaining tablespoon of olive oil to the pan, and then add in the tomato paste, garlic, and onions. Cook until the onions are translucent and the tomato paste turns brick red, about 5 minutes. Add in the mushrooms and cook for 5 minutes.

When the water comes to a boil add in the pasta and cook according to package directions.

Add in the tomatoes and oregano, and cook until slightly crushed. Pour in some wine and bring to a simmer. Season the sauce with salt and pepper. Add the chicken back to the pan along with the capers, and simmer until the chicken is cooked through and the sauce thickens up, about 20 minutes.

Toss the pasta with the tomato sauce and serve with the chicken. Top with a bit of cheese, if using.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
34g
52%
Sugar
8g
N/A
Saturated Fat
8g
40%
Cholesterol
146mg
49%
Protein
43g
85%
Carbs
95g
32%
Vitamin A
77µg
9%
Vitamin B12
0.9µg
15.8%
Vitamin B6
0.9mg
43.4%
Vitamin C
16mg
27%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
11%
Vitamin K
19µg
24%
Calcium
65mg
7%
Fiber
6g
25%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
4mg
20%
Magnesium
112mg
28%
Monounsaturated
16g
N/A
Niacin (B3)
12mg
58%
Phosphorus
536mg
77%
Polyunsaturated
7g
N/A
Potassium
1064mg
30%
Riboflavin (B2)
0.5mg
32.3%
Sodium
1090mg
45%
Thiamin (B1)
0.3mg
20.4%
Trans
0.1g
N/A
Zinc
4mg
27%

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