The original recipe of this dish comes from The Pioneer Woman. I read her blog and on occasion try out some of her recipes. She’s a friend of butter and cream, which means she’s a friend of mine. She says in the beginning of this that really, it’s about using whatever you have in your pantry and that’s exactly what I did. So I’ll share with you my adaptation and you can check out her recipe (link above) to see how it differs. Either way, it’s really good.
1 pack of chicken (I used boneless skinless chicken thighs)
1 can of tomato paste
2 cans of diced tomatoes (14 oz)
1 box of pasta (any kind you like, I used Rotini)
dried herbs (I used rosemary, oregano and crushed red pepper flakes)
fresh spinach (I added that to mine)
1 to 2 tablespoons of minced garlic
salt & pepper to taste
olive oil & unsalted butter
How I Made It
Preheat your oven to 400 degrees. I salt and pepper the chicken and then browned the chicken in my dutch oven with the olive oil and about a table spoon of unsalted butter. After it’s browned (doesn’t have to be fully cooked) I removed the chicken from the pan.
Put the tomatoes, tomato paste, garlic and add the dried herbs to your liking (I literally just smell to see how fragrant it is to determine if I need to add more seasoning). I left that come to a slow bowl and then tossed in the fresh spinach and added the chicken back into the pot. Put the lid on it and then pop it in the oven for 1 hour.
When the hour is up, take the pot out but leave it sitting on your stove top with the lid on while you prepare the pasta (you could put spinach in at this point so it won’t be as cooked but I liked mine baked in with it all). Boil 1 box of pasta as per the instructions on the box, then drain it and add it to the chicken and tomato dish, and break up the chicken. It will shred so easily.
I think this is going to be a winter weekend staple in my house. My husband devoured it and asked when I was making more. Soooo yummy.