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Tomato Sauce Chicken Thighs

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Tomato Sauce Chicken Thighs

with bell pepper, green olives, garlic and lemon and herb linguine

Informations supplémentaires
25 min. | 555 kcal | easy | Even better the next day, Family | Printable version
1. Setup Chop 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
398mlFire-Roasted 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