For those who love to create, cook, and entertain!
Sunday, June 13, 2010
This recipe comes from Cooking Light, Jan/Feb 1995. I have made a few changes to it though. This recipe is prefect for a large groups or as part of a buffet. It's also perfect if you are expecting guests to arrive from out of town, for instance, you can have it ready and with a quick 10-15 minute warm up during a cocktail, dinner is done. Warm a loaf of bread and serve with a salad. This is also an easy meal for a college student to make and it is delicious as a leftover. If you are cooking for yourself, eat this meal twice and freeze the rest for another week.
Rinse and pat dry with paper towels 6 Boneless Skinless Chicken Thighs. S & P both sides. Heat large pot over medium high heat. Add 1 Tbl Olive Oil. Add chicken and cook for 7 minutes on each side, turning only once. While chicken is cooking prep vegetables. Slice thinly 1 Cup Mini Bella Mushrooms, Slice Thinly 1/2 Onion, and 2 pressed garlic Cloves.
Remove chicken and place on a plate. Add vegetables to pot and cook for 5 minutes stirring all the while. Add 1/2 Cup Pinot Noir, 1/2 tsp Oregano,1/4 tsp Red Pepper Flakes, 1 28oz Can Crushed Tomatoes. Cook for about 10 minutes and return chicken to pot. Get a pot of water going for pasta. Once it boils, add salt and pasta. Give it a stir and cook uncovered until just done. Drain and place on platter. Top with chicken and sauce. Enjoy with the remaining Pinot Noir!