YOUR SOLIN GENERATED RECIPE
Chicken Thigh Penne with Tomatoes and Corn
Sautéed chicken thighs and whole grain penne tossed with juicy fresh tomatoes, chewy sun-dried tomatoes, and sweet corn in a fragrant garlic-herb sauce.
INGREDIENTS
7 oz Boneless skinless chicken thighs
1.5 oz Dry whole grain penne
1 tbsp Extra virgin olive oil
0.5 cup Fresh diced tomatoes
2 tbsp Sun-dried tomatoes
0.5 cup Sweet corn
3 cloves Garlic
0.25 cup Low-sodium chicken broth
0.5 tsp Dried oregano
0.5 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the whole grain penne until al dente, then drain and set aside.
Dice the chicken thighs into bite-sized pieces and season them thoroughly with sea salt, black pepper, and dried oregano.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Add the minced garlic, sweet corn, sun-dried tomatoes, and fresh diced tomatoes to the skillet, sautéing for about 3 minutes until the fresh tomatoes begin to soften.
Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon to incorporate all the savory browned bits.
Add the cooked penne to the skillet and toss everything together for 2 minutes until the pasta is well-coated and the sauce has slightly thickened.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.