Chicken and Pepper Linguine
An express chicken cacciatore of sorts, this chicken and pepper linguine is an easy, comforting dinner that will get you out of any midweek cooking rut.
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Servings: 4
Calories: 686kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 pounds bone-in, skin-on chicken thighs (about 4 to 6 thighs total; excess skin trimmed)
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon black pepper (plus more to taste)
- 2 bell peppers (trimmed, seeded, and sliced lengthwise into ½-inch wide strips)
- 1 yellow onion (peeled, halved, and thinly sliced lengthwise)
- 4 cloves garlic (peeled and minced)
- 12 ounces linguine
- 3 tablespoons tomato paste
- Crushed red pepper (to taste)
- Pinch sugar (plus more to taste)
- 4 ounces fresh mozzarella cheese (thinly sliced into 6 rounds; or use 4 ounces shredded low-moisture mozzarella)
- Fresh basil leaves (optional, for serving)
Instructions
Brown the chicken:
- Preheat the oven to 425ºF. Pat the chicken dry and season with 2 teaspoons kosher salt, 1 teaspoon dried thyme, and 1 teaspoon black pepper.
- Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat. Once the oil shimmers, add the chicken skin-side down, in batches if needed, and cook without moving for 5 minutes, until the skin is golden brown and crisp. Flip and cook 1 minute.
- Return all the chicken to the pot, skin-side up, and scatter the sliced peppers, onion, and garlic around the chicken. Transfer to the oven for 30 minutes or until the chicken reaches 165ºF.
Boil the pasta:
- Meanwhile, bring a large pot of generously salted water to a boil. Add the linguine and cook until al dente. Reserve 1½ cups of pasta water before draining the linguine into a colander.
Prepare the sauce:
- Once the chicken is cooked through, remove the pot from the oven. Transfer the chicken to a large plate and return the pot to the stove over medium heat. Use a spoon to skim off excess chicken fat from the pot if needed.
- Add 3 tablespoons tomato paste and a pinch of crushed red pepper, and stir to coat the vegetables. Cook for 1 to 2 minutes, until the tomato paste emulsifies with the liquid in the pot.
- Add the reserved pasta water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 5 to 10 minutes until reduced and thickened. Taste and season with salt, pepper, crushed red pepper, or a pinch more sugar if needed.
- Add the cooked linguine to the sauce and toss to coat. Turn off the heat.
Broil the chicken:
- Turn on the broiler. Arrange the chicken on top of the linguine and top with the mozzarella. Drizzle with a teaspoon or two of extra virgin olive oil. Place the pot under the broiler and broil for 1 to 2 minutes or until the cheese is bubbly and browned. Remove from the oven.
To serve:
- Scatter fresh basil leaves on top of the chicken and pasta. Divide the pasta between plates and serve with a chicken thigh on top. Enjoy!
Nutrition
Calories: 686kcal | Carbohydrates: 53g | Protein: 39g | Fat: 35g | Sodium: 1554mg | Fiber: 4g | Sugar: 7g | Vitamin C: 82mg
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