Description
A yummy marinara pasta packed with veggies that kids will love.
Ingredients
- 4 (11 ounce) chicken leg quarters
- 1 ¾ teaspoons salt, or more to taste, divided
- 3 tablespoons vegetable oil
- 1 red bell pepper, cut into strips
- 1 cup sliced onion
- 6 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh oregano
- 1 ½ teaspoons dried thyme
- 1 (28 ounce) can tomato puree
- ½ cup water
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons red wine vinegar
- 8 ounces dried fusilli or penne pasta
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide
- heavy
- oven-safe pot over medium-high heat until hot but not smoking
- about 1 minute. Add chicken
- skin sides down
- and cook
- turning once
- until browned
- about 10 minutes. Transfer to a plate.
- Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper
- onion
- and garlic
- stirring
- until softened
- about 5 minutes. Stir in oregano
- thyme
- tomato puree
- water
- and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot
- return to a simmer
- cover
- and transfer to oven. Bake until chicken is tender
- 45 to 50 minutes.
- Transfer chicken to a bowl and chill
- uncovered
- until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
- Add chicken
- beans
- and vinegar to tomato mixture in pot and simmer until heated through
- about 5 minutes.
- Meanwhile
- cook pasta in salted water according to package directions. Drain
- reserving 1 cup pasta water. Stir pasta into chicken mixture
- thinning with pasta water as needed. Season with additional salt
- if desired.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 6