This week is a shorter article. I just got back from camping over Father’s Day weekend, and I am beat! To prepare for this week’s recipe I looked in the fridge and saw that we had some cherry tomatoes. My youngest cannot get enough of little tomatoes, so I was impressed that she had not eaten all of them, it’s a good problem to have, I realize. I pulled out some chicken thighs and spaghettini and decided to toss them all together and see what we get. It turned out to be very delicious, and everyone finished their helping! Some days that’s not an easy feat, as I’m sure many parents out there can attest to.
I hope you enjoy this recipe and can add it to your repertoire.
Spaghettini with Chicken and Tomatoes
6-8 chicken thighs – diced (you can sub in breasts, just use 4 if they are large)
1 box of spaghettini
1-2 cups of cherry tomatoes left whole
1 head of garlic – minced
½ an onion – diced
1 TBSP olive oil
2 tsp Kosher salt
1 tsp black pepper
1 tsp basil
1 tsp parsley
1 tsp basil
½ tsp thyme
1 cup chicken broth (or you can use ½ of white wine)
1 cup parmesan cheese – grated
- Get out a large pot for your pasta, fill it halfway with cold water then add 1 – 2 tbsp of kosher salt. Add the noodles and turn your burner on to high.
- Grab a large frying pan, add the diced onions, garlic, and oil. Turn the heat to medium-high.
- While the onions and garlic are sweating, rinse your tomatoes, then dry them off.
- Once the garlic starts to brown, add in the chicken and 1 tsp of salt.
- Cook, stirring the chicken, until the chicken is no longer pink—about 5 minutes.
- Add the tomatoes and herbs and cook for another 5 minutes.
- Add the chicken broth and cook until it has reduced by half.
- Add parmesan cheese and continue to stir.
- Taste and add the rest of the salt if you think it’s needed.
- Once the pasta is al dente strain it.
- Serve up the noodles and add the chicken and tomato topping. Add more parmesan on top, and voila!