Latest Dish Menu Chicken Cacciatore Pasta

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Chicken Cacciatore Pasta

"A yummy marinara pasta full of greens that children will love."

Ingredients :

4 (11 ounce) fowl leg quarters
1 three/4 teaspoons salt, or more to flavor, divided
3 tablespoons vegetable oil
1 pink bell pepper, reduce into strips
1 cup sliced onion
6 cloves garlic, thinly sliced
2 tablespoons chopped sparkling oregano
1 1/2 teaspoons dried thyme
1 (28 ounce) can tomato puree
half cup water
1 (15.Five ounce) can cannellini beans, tired and rinsed
2 tablespoons purple wine vinegar
eight oz. Dried fusilli or penne pasta

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H50M

Preheat oven to 325 degrees F (165 stages C).
Sprinkle chook with 1 teaspoon salt. Heat oil in a huge, heavy, oven-secure pot over medium-excessive warmness till warm however now not smoking, approximately 1 minute. Add fowl, pores and skin sides down, and cook dinner, turning once, until browned, approximately 10 minutes. Transfer to a plate.
Pour off all however 2 tablespoons fat. Reduce warmth to medium and prepare dinner pepper, onion, and garlic, stirring, until softened, about five mins. Stir in oregano, thyme, tomato puree, water, and closing 3/4 teaspoon salt; deliver to a simmer. Return bird to pot, go back to a simmer, cowl, and switch to oven. Bake until chook is smooth, forty five to 50 minutes.
Transfer chicken to a bowl and kick back, uncovered, till cool sufficient to address (20 minutes). Discard pores and skin and bones. Pull meat into coarse shreds.
Add bird, beans, and vinegar to tomato combination in pot and simmer until heated through, approximately five mins.
Meanwhile, cook dinner pasta in salted water consistent with package guidelines. Drain, reserving 1 cup pasta water. Stir pasta into chicken combination, thinning with pasta water as needed. Season with additional salt, if preferred.

Notes :

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