Roasted Balsamic Chicken Pasta
Ingredients
The Chicken
-
1
lb.
bone-in chicken thighs
-
to taste
salt and pepper
-
2
tablespoons
olive oil
The Vegetables
-
1
large
red onion, chopped
-
5
cloves
garlic, minced
-
1
lb.
asparagus, chopped
-
1
cup
mushrooms, chopped
The Sauce
-
¾
cup
red wine
-
½
cup
balsamic vinegar
-
½
cup
chicken broth
-
15
sprigs
thyme, tied into a bundle
-
3
tablespoons
heavy cream
-
¼
cup
shaved parmesan, or more to taste
The Pasta
-
8
oz.
dry pasta, any kind (e.g., linguini)
Instructions
- Preheat the oven to 400ºF.
- Season chicken thighs with salt and pepper.
- Heat olive oil in a Dutch oven and brown chicken thighs for 2-3 minutes on each side, then remove from the pot.
- Lower the heat and sauté onions and garlic for 1 minute, then add mushrooms and asparagus.
- Stir in red wine, balsamic vinegar, and chicken broth, then add the thyme bundle and turn off the heat.
- Return the chicken thighs to the pot on top of the vegetables, cover, and bake for 25-30 minutes until chicken reaches 165ºF.
- While baking, boil water and cook pasta until al dente, then strain and set aside.
- Remove the chicken from the oven, place on a cutting board, and add heavy cream to the sauce in the pot.
- Stir in the cooked pasta and mix well.
- Shred the chicken and return it to the pasta dish, mixing again.
- Serve with a sprinkle of parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
416
Total fat
13g
Total carbohydrates
47g
Total protein
22g
Sodium
0mg
Cholesterol
0mg
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