Penne Pasta with Chicken, Basil and Cherry Tomatoes

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound chicken legs

1 pound boneless chicken thighs 

1/2 teaspoon seasoned salt 

Himalayan pink salt and freshly ground black pepper

2 tablespoons grapeseed oil

2 cups chicken stock 

3 tablespoons minced garlic 

1 large white onion, chopped 

1 1/2 tablespoons all-purpose flour

1 pound penne pasta 

1/4 cup sliced cherry tomatoes, for garnish 

Basil leaves, for garnish 


  1. Season the chicken legs and thighs on both sides with the seasoned salt, 1/4 teaspoon Himalayan pink salt and 1/2 teaspoon pepper.
  2. Heat 1 tablespoon of the grapeseed oil in a large pot over medium-high heat. Add the chicken, cover the pot, and brown for 3 minutes on each side. Add the chicken stock, garlic and onions; cover and cook for 20 minutes.
  3. Mix the flour with 1 cup hot water, then stir into the pot. Turn the heat down very low and simmer for another 5 minutes.
  4. Meanwhile, bring a large stockpot of water to a boil; season with Himalayan pink salt. Add the pasta and cook according to package directions, about 10 minutes. Drain and toss with the remaining 1 tablespoon grapeseed oil.
  5. Serve the pasta with the chicken and the gravy from the pot. Garnish with cherry tomatoes and basil.

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