Okay, so if you read my last post, you’ll know that I recently had my tonsils removed. And if you didn’t read my last post…hey, I recently had my tonsils removed!
I spent most of my time during recovery dreaming about food, and one thing I wanted very badly was a nice juicy, flavorful chicken meal. Something warm, and comforting, but with a nice kick to help me forget all the bland food I was eating at the time.
There’s something about a perfectly cooked chicken thigh that makes you feel good inside when you eat it. It’s wholesome and moist, and so long as you don’t forget the seasoning, delicious!
I also really wanted pasta, not just because it was easy on my still healing throat, but also because I’m just a pasta fiend.
So without any more rambling, here’s what I came up with!
Ingredients
- 3 Bone-in skinless chicken thighs
- Salt
- Pepper
- 1/2 tsp. of the following spices:
- Garlic powder
- Basil
- Oregano
- Thyme
- Marjoram
- 2 tbsp. Butter
- 1 Cup chopped fresh tomato
- 1 Can roasted tomato
- 2 Cups spinach (More if you’d like)
- 8 oz. Mini shell pasta
- 14 oz. Chicken broth
Step One
Pre-heat oven to 350°.
Heat a cast iron skillet over medium high heat.
Season both sides of the chicken thighs with salt, pepper, and the poultry season mix listed above.
Step Two
Melt butter in the skillet, and then sear both sides of the chicken.
Place the skillet with the chicken into the oven, and allow to cook for 20 minutes.
Step Three
Carefully remove the skillet from the oven, and place on a burner at medium heat.
Add both types of tomato, and the spinach to the skillet. Carefully sauté around the chicken until the spinach is slightly wilted.
Step Four
Add the broth, then the pasta to the skillet. Bring to a boil, stirring frequently.
Place the skillet back into the oven, and continue to cook until the pasta is tender.
Check that the chicken is cooked through, that’s at least 165° for a thigh.
Enjoy!
I feel like I used the word “carefully” a lot in this article, and I’m just not going to edit any of that out. I can not stress this enough, be SO careful when cooking with a cast iron skillet. The last thing I would want for my readers is to burn their little fingers being reckless with that hot handle. And no, that’s not coming from a place of personal experience…I would never forget that the handle is hot and accidentally grab it, thereby burning my hand…
…*sigh* Yes I would. And I did.
So I considered adding cheese to the pasta at the end of the cook, but decided against it once I tasted it and was happy how it was. That being said, I love cheese, and if you decided to add cheese at the end, I wouldn’t be upset by that at all!
Thanks for reading!
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