Rustic Chicken with Sun-Dried and Sauteed Tomatoes with Bev Weidner @bevcooks
Prepared right, simple ingredients take on a new level of flavor. We’ve partnered with Bev Weidner of Bev Cooks to create rustic chicken with sun-dried and sautéed tomatoes recipe—it’s an easy, one-pan dinner that will have your family begging for more.
- 1.5 pounds of boneless, skinless chicken thighs (about 5 thighs)
- 1 medium onion, thinly sliced
- 5 cloves garlic, chopped
- 1 (8.5 oz) jar sun-dried tomatoes in their oil
- 1 pint grape tomatoes, quartered
- A few oregano sprigs, for garnish
- 10 ox angel hair pasta
- Coarse salt and freshly ground pepper
- Parmesan cheese, for garnish
- Heat a Tbs. of the jarred sun-dried tomato oil in the Greenpan skillet over medium high. Season the chicken on both sides with salt and pepper, and sear on one side for six minutes. Flip and sear another six minutes, until you see browning on both sides.
- Add the sliced onions and chopped garlic to the pan; sauté about five minutes, until the onions start to brown and sweat a little bit.
- Add the sun-dried and quartered grape tomatoes to the pan, reduce the heat to medium, cover with a lid and simmer for ten minutes, until the tomatoes release their liquids and wilt in the pan, creating a light sauce for the chicken.
- In the meantime, bring a large pot of salted water to a boil; cook the angel hair pasta until it reaches al dente. Reserve about a cup of pasta water and drain the rest. Back in the pot or a serving bowl, drizzle a little sun-dried tomato oil over the noodles to keep them from sticking. Add a bit of the pasta water back to the noodles as well, creating a thin sauce.
- Serve the chicken and tomatoes along side a small mound of pasta, garnish with parmesan cheese and fresh oregano leaves, and you’re set! SO GOOD. So rustic. So perfect.
Make sure the internal temperature is 165°F, about six minutes a side.
Use a serrated knife to cut these little grape tomatoes, it saves a lot of squishing.