Stewed Chicken Pasta-1

Looking for a comforting and delicious meal? Look no further than this stewed chicken pasta recipe. Boneless thighs are sautéed with lots of herbs and peppers making a saucy stew which is then tossed with pasta., this dish is sure to please your taste buds. Let me take you through the step-by-step process of making this mouthwatering stewed chicken pasta. Not only will you learn how to create a delightful meal, but we’ll also provide some essential tips for optimizing your cooking process.

The key to this recipe is to under cook the pasta just slightly then add to the stewed chicken, cooking it for an additional 5 minutes, allow it to soak up the sauce. It’s a simple, no fuss, inexpensive dish that’s perfect for a weeknight meal and the kids will approve!

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The Ingredients and Preparation

To make this stewed chicken pasta, you’ll need boneless, skinless chicken thighs, oil, onion, garlic, parsley, scallion, tomato paste, ketchup, dried basil, dried oregano, black pepper, bell peppers, pasta of your choice, and fresh basil leaves (optional for garnish). By having everything ready in advance, you’ll ensure a smooth and efficient cooking process.

Cooking the Stewed Chicken

To begin, season the chicken thighs with salt, pepper, oregano, basil, and parsley. Heat some oil in a skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook until they turn brown on both sides. Once done, add diced onion, minced garlic and sliced bell peppers then sauté until the onion becomes translucent and the garlic becomes fragrant. Next, add tomato paste, ketchup, sugar (if desired) and water to the skillet, stirring well. Simmer the mixture for approximately 5-7 minutes until the sauce has thickened.

Add cooked pasta to the pan.  Be sure to reserve some of the pasta water just in case the sauce becomes too thick.  Cook the pasta for an additional 2-3 minutes, allowing it to soak up all the flavor of the stew.  Remove from heat and add chopped scallion. 

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What type of pasta to use

Pasta plays a crucial role in any pasta dish, and stewed chicken pasta is no exception. While there are countless pasta varieties to choose from, certain types which pair exceptionally well with stewed chicken and its flavorful sauce. Here are a few options:

  1. Penne: Penne pasta, with its cylindrical shape and ridges, captures and holds the sauce well. Its sturdy texture complements the tender chicken, creating a delightful balance of flavors and textures.
  2. Fusilli: Fusilli pasta, characterized by its spiral shape, also works wonderfully in stewed chicken pasta. The nooks and crannies of the spiral capture the sauce, ensuring that every bite is packed with flavor.
  3. Farfalle: Farfalle, or bowtie pasta, adds a whimsical touch to the dish. Its unique shape and ridges provide excellent sauce adherence, resulting in a delightful combination of tender chicken and savory sauce in every bite.
  4. Ziti: Ziti has a medium-sized, tubular shape. It’s a type of penne pasta in the form of long smooth hollow tubes. The hollow center is perfect place or the sauce to nestle.

Remember to cook your chosen pasta according to the package instructions until al dente, as it will continue to cook slightly when combined with the sauce.

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Ingredients
 

  • 1 ½ lbs boneless chicken thighs cut into bite sized pieces
  • 1 medium onion, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced
  • 2 tsp salt
  • 2 tbsp chopped parsley
  • 1 tsp oregano
  • 1 tsp basil
  • ½ tsp black pepper
  • 1 tbsp crushed garlic
  • 1 tsp oil
  • 2 tbsp tomato paste
  • 3 tbsp ketchup
  • ¾ cup water
  • 1 tbsp sugar
  • 3 cups pasta
  • Fresh basil to garnish, optional

Instructions
 

  • Cook pasta making sure it’s just a bit undercooked; the pasta will cook until done in the sauce.
  • While pasta cooks, mix chicken pieces with salt, black pepper, oregano, basil and parsley.
  • Heat oil over medium heat, in a pot large enough to hold pasta. Add seasoned chicken and cook until the pieces are brown.
  • Next add onion, peppers, and garlic and cook until softened, about 5 minutes. Add tomato paste, ketchup, sugar and water and cook until the sauce reduces and thickens.
  • Strain pasta, reserved 1 cup of pasta water.
  • Add strained pasta to the pot with the chicken and stir to combine. Add additional pasta water if there isn't enough sauce.
  • Cook for an additional 3-5 minutes until the pasta soaks up the sauce. Add fresh basil to garnish.

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Author: Jehan Powell