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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal. Ingredients:
8 bone-in chicken thighs, skinned (about 2 1/2 pounds) |
3/8 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
2 tablespoons olive oil, divided |
1 1/2 cups chopped red bell pepper |
3/4 cup chopped green bell pepper |
1 cup chopped onion |
1/2 cup chopped celery |
2 teaspoons chopped fresh rosemary |
4 garlic cloves, minced |
8 ounces sliced mushrooms |
1 1/3 cups lower-sodium marinara sauce (such as mccutcheon's) |
1 ounce parmigiano-reggiano cheese, shaved |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken.
3. Add the remaining 2 teaspoons olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
4. Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350° for 30 minutes or until a thermometer inserted into chicken registers 160°. Sprinkle with cheese.
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