Ragu of Chicken Thighs with Chickpea Pasta
Tue 03 June 2025
Ingredients
6 chicken thighs, bone-in 1 package fro zen mixed veggies 2 cans tomatoes chickpea elbow macaroni or other lower carb choice
Saute thighs. Brown the skin and then flip. Remove chicken from pan and saute frozen veggie in the rendering. Add a splash of vinegar and let boil off. This add a great background flavor. Once some browning/color starts, add the tomatoes and 1 can of water. Re-add the chicken, cover and cook on low for 1 hour.
Remove chicken from the sauce. Start a large pan of salted water to the boil for the macaroni. Shred the chicken to remove the thigh bones and readd to the sauce. Add a laddle of pasta water if the sauce is too thick. Cook the macaroni and then add to the ragu. Serve with green side salad.
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Simple Steamed Fish in Oregano/Orange sauce