Directions
- 1Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated.
- 2Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden.
- 3In the meantime, peel and slice one onion.
- 4Flip the chicken.
- 5Slice the onion straight into the pot over the chicken and let it soften in all the flavor.
- 6In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
- 7Once the chicken is nicely browned, add the bowtie pasta directly into the pot.
- 8Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil.
- 9Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
- 10While everything cooks, prepare the side salad: chop the lettuce, cucumbers, yellow pepper, and radishes.
- 11Drizzle the salad with olive oil and fresh lemon juice, season with salt and pepper, and toss.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 0.25 cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 onion, sliced
- 1 package 16 oz bowtie pasta
- 4 cups chicken broth or any broth you love
- 0.5 cup tomato paste
- 1 head iceberg lettuce
- 3 Persian cucumbers, chopped
- 1 sweet yellow pepper, chopped
- 5 radishes, sliced
- Olive oil
- Fresh lemon juice
- Salt
- black pepper
Equipment
large nonstick potcutting boardbowlmeasuring cup
Tips
- Feel free to use chicken breast instead of thighs.
- For those new to cooking, use a cutting board for slicing the onion.
- Incorporate vegetables or a side salad in every meal.
- Teach kids to explore all kinds of vegetables to avoid picky eaters.
- Use fresh lemon juice and good olive oil for the salad dressing.
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