Chicken Thigh Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
653 kcal
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Course
Others
Chicken Thigh Pasta
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
The Chicken:
- 1 ½ pounds boneless skinless chicken thighs about 6-8 fillets
- 2 Tbsp. olive oil
- 1 carrot grated
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ½ tsp. salt
- ½ tsp. black pepper
The Sauce:
- 8 oz. sliced shiitake mushrooms
- 4 cloves garlic minced
- 1 bunch of fresh parsley chopped
- ½ tsp. each of dried rosemary
- tsp. tsp. dried thyme
- 1 ¼ cups coconut cream
- 2 Tbsp. cold water
- 1 Tbsp. cornstarch to make cornstarch slurry
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp. olive oil
The Pasta:
- 12 oz linguine pasta preferably fresh
- salted water for cooking
Toppings:
- More freshly grated parmesan cheese
- Grated lemon zest of 1 lemon
- More fresh parsley chopped
Instructions
- All ingredients ready? Let's begin!
The Chicken:
- Pat away excess liquid from chicken thighs using paper towels. Trim off excess fat.
- Put chicken in a large bowl.
- Combine the herbs, garlic powder, onion powder, salt, and pepper. Pour over chicken, add grated carrot, and massage it all in well.
- Heat half of the oil in a large pan or skillet over medium-high heat.
- Cook chicken thighs in batches until browned on each side. Make sure they’re no longer pink in the center.
- Use remaining oil for the next batch if needed.
- Cut chicken thighs into bite-sized cubes.
- Transfer to a plate and cover to keep warm.
The Sauce and Pasta:
- In the same pan or skillet, heat oil and add the mushrooms. Season with salt and pepper, then cook until soft. About 3 minutes.
- Here is where you add the white wine if using it. Cook until half the wine has evaporated.
- Add garlic, rosemary, and thyme, and heat until fragrant. About 1 minute.
- In a separate pot, boil salted water for the pasta. Cook according to package instructions. Should be between 8-10 min. If you’re using fresh pasta, cook it last as it only takes 2-3 min.
- Pour in coconut cream, bring to a simmer and then reduce heat.
- Add cornstarch slurry and stir while continuing to cook until sauce has thickened slightly.
- Stir in parmesan cheese and simmer until melted. About 2 min.
- Add chicken and coat with the sauce.
- Then add pasta and combine. Season with salt and pepper to taste.
- Garnish with fresh parsley, lemon zest, and more grated parmesan. Enjoy!
Nutrition Information
Show Details
Calories
653kcal
(33%)
Carbohydrates
55g
(18%)
Protein
36g
(72%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
114mg
(38%)
Sodium
421mg
(18%)
Potassium
820mg
(23%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
2651IU
(53%)
Vitamin C
18mg
(20%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 55g | 18% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 114mg | 38% |
| Sodium | 421mg | 18% |
| Potassium | 820mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2651IU | 53% |
| Vitamin C | 18mg | 20% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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