This meal is so easy to throw together! Surprisingly, this meal was very simple to make. At first, I thought it was going to be super difficult and time-consuming. I mean, the name of it alone sounds fancy schmancy. Not the case at all! In fact, the first time I made this meal I didn’t even have any penne pasta on hand and I used macaroni instead LOL. Sure, the dish didn’t look as pretty as the picture but it sure tasted amazing.
You can use your own marinara sauce if you cannot fathom using store-bought jarred sauce. It tastes great either way, though.
Ingredients
8 whole Tyson Chicken Thighs, Bone-in, Skin-on
Morton Salt And Pepper
2 Tablespoons Bertolli Olive Oil
1 whole Large Onion, Diced
4 cloves Garlic, Minced
2 jars (24 Ounces Each) Newman’s Own Marinara Sauce
Fresh Basil, To Taste
Kraft Parmesan Cheese, For Sprinkling
16 ounces, weight Barilla Penne Or Rigatoni
Instructions
Preheat oven to 300 degrees.
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.
Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)
Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)
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Quick Tip: Sprinkle with Parmesan and serve.