Penne Pasta with Chicken, Basil and Cherry Tomatoes
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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 

Directions

Season the chicken legs and thighs on both sides with the seasoned salt, 1/4 teaspoon Himalayan pink salt and 1/2 teaspoon pepper.

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.

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.

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.

Serve the pasta with the chicken and the gravy from the pot. Garnish with cherry tomatoes and basil.

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