Tuscan Chicken Penne

Instructions

1. Prepare the Chicken

   3 min hands-on

   • Spread whole wheat flour on a large plate and mix with a pinch of salt.
   • Coat chicken thighs evenly in the flour, shaking off excess, and set aside.

2. Sear the Chicken

   11 min hands-on

   • Heat olive oil in a large skillet over medium-high heat.
   • Place chicken thighs skin-side down and sear for about 5 minutes on each side until golden brown. Remove and set aside.

3. Prepare the Vegetables

   12 min hands-on

   • Dice onion, celery, and carrots into small pieces. Cut yellow peppers into chunks and slice garlic thinly.
   • Add a drizzle of olive oil to the pan if needed, then add vegetables. Sauté over medium heat for 5–7 minutes until softened.

4. Build the Sauce

   2 min hands-on

   • Return chicken thighs to the pan, nestling among vegetables.
   • Add chopped tomatoes, rosemary, and wine. Stir to combine.
   • Season with salt and black pepper, then add green olives.

5. Simmer for Flavor

   2 min hands-on40 min waiting

   • Lower heat to medium-low and cover the pan. Simmer for 40 minutes, stirring occasionally.

6. Cook the Pasta

   3 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil. Cook penne pasta until al dente. Reserve some pasta water before draining.

7. Combine Pasta and Sauce

   3 min hands-on

   • Remove rosemary sprigs and stir in most of the chopped parsley.
   • Add cooked pasta to the pan and toss to coat in sauce. Use reserved pasta water to adjust sauce consistency if needed.

8. Serve and Garnish

   2 min hands-on

   • Plate pasta and chicken with sauce and vegetables.
   • Sprinkle reserved parsley over the top.
   • Cooking tips:
   • For deeper flavor, use a dry red wine like Chianti or Merlot.
   • For crispier chicken skin, sear the thighs longer before adding to the sauce.
   • Enhance umami flavor with tomato paste or balsamic vinegar.
   • Use freshly grated Parmesan cheese as an optional topping.