Truly quick dinners are no longer a myth with this chicken and quinoa pasta in sun-dried tomato cream sauce.
You’ll cook the thighs four at a time so the pan stays dry enough to really brown the chicken. The skin should be charred and delicious and the dark meat inside succulent.
This easy dish is perfect for a decadent weeknight supper and if you’re craving something green on the side, serve with steamed asparagus or a simple green salad. This is truly a “one-pan” dish if you have an oven-proof skillet.
Chicken and Quinoa Pasta in Sun-Dried Tomato Cream Sauce
4 servings quinoa pasta (penne or linguini is best)
8 organic chicken thighs (skin on)
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil
1 pinch red chili flakes
3 cloves garlic, finely minced
½ cup cooking water from the pasta
⅓ cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon dried oregano
½ cup sun-dried tomatoes in olive oil, sliced
10 fresh basil leaves
Preheat oven to 425 degrees Fahrenheit.
Bring 8 cups of water to boil and cook the quinoa pasta according to the package directions, or about 8 minutes. Drain the pasta and set aside but be sure to reserve ½ cup of the cooking water to add to the sauce.
To brown the chicken thighs first pat dry with a paper towel and season both sides generously with salt and pepper.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat and place 4 of the thighs skin-side down. Cook for 3 minutes undisturbed and then flip over using tongs and cook for another 3 minutes. Remove from pan and set aside and repeat with the remaining thighs. The chicken will not be cooked through at this point so use caution with utensils.
Add 2 tablespoons olive oil to the pan and turn down the heat to medium-low. Add the garlic and red pepper flakes and cook for 1 minute. Add the oregano, sun-dried tomatoes and another splash of olive oil and cook for 3 minutes. Add the pasta cooking water, Parmesan, and heavy cream and cook for another 3 minutes. Return the chicken to the pan and cook in oven for about 25 minutes, checking to make sure the chicken is cooked through. Serve with chopped fresh basil leaves and freshly ground pepper.
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