Ragu of Chicken Thighs with Chickpea Pasta
Tue 03 June 2025
Ingredients
6 chicken thighs, bone-in 1 package frozen mixed veggies 2 cans of tomatoes chickpea elbow macaroni or other lower carb choice
Saute thighs. Brown the skin and then flip. Remove chicken from pan and saute frozen veggies in the rendering. Add a splash of vinegar and let boil off. This adds 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. Bring a large pan of salted water to a boil for the macaroni. Shred the chicken to remove the thigh bones, then add it back to the sauce. Add a ladle of pasta water if the sauce is too thick. Cook the macaroni, then add it to the ragu. Serve with green side salad.
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Simple Steamed Fish in Oregano/Orange sauce
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Mediterranean Chickpea Salad
