I know this is not the best picture; actually it’s a picture of my lunch leftovers, because I forgot to take a picture of this dish after I finished cooking it.  I wasn’t sure I was going to like this recipe, it is kind of a weird combination to me but I had the ingredients and figured I might as well give it a whirl.  It’s actually The Pioneer Woman’s recipe.  I have two of her cookbooks and my middle daughter and I have actually met her in Kansas City at a book signing.  I have fixed a lot of her recipes over the last couple of years and I haven’t found a bad one yet.  The recipe is called chicken thighs with penne or something like that and it is just that, chicken thighs cooked in a yummy marinara sauce and eaten with penne pasta.  I will include the recipe below.  I did cook the chicken a little different than she did, she left the chicken thighs on the bone and cooked in the sauce but I was in a hurry so I used boneless, skinless chicken thighs and cut them up and browned them that way.  They cook much faster off the bone.  I think the only thing that I might try next time is a little cream in the sauce at the end, if you like that kind of thing, which I do, what’s not to love about cream!  There is just something about the chicken thighs and the garlicky sauce that is so different from regular spaghetti.  I liked it a lot and I hope you will too!

Chicken thighs with penne

6 boneless, skinless chicken thighs cut into bite sized pieces

1 onion chopped

4 or 5 cloves of garlic chopped

Olive oil and butter

1 28 oz can of crushed tomatoes or two 15 oz cans (you could use bottled marinara sauce if you wanted but I like the crushed tomatoes)


Italian seasoning




Parmesan cheese

Box of penne pasta cooked and drained

Put a couple of tablespoons of olive oil with a pat of butter in a frying pan.  Salt and pepper the cut up chicken thighs and brown them in the oil/butter.  I had to do this in two batches.  Remove all the chicken and place on a plate.  Sauté the onions and the garlic in the same pan until soft, you can at this point put a little white wine to deglaze your pan if you like that, if not you can just add in your tomatoes.  Season with salt, pepper, oregano and Italian seasoning to taste.  Add a little sugar to cut the acidity of the tomatoes.   Add back in the browned chicken thighs with the juices.  Cover and simmer for about 30 minutes.  Serve over the cooked penne with shaved parmesan on top.   Enjoy!