Pollo e Peperoni al Pomodoro con Conchiglie Rigate

Pollo e Peperoni al Pomodoro con Conchiglie Rigate ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion
• 1 large red bell pepper
• 1 large yellow bell pepper
• 3 cloves garlic
• 28 oz can crushed tomatoes
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz Conchiglie Rigate pasta
• 1/4 cup fresh basil leaves
• 1/4 cup Parmesan cheese

How to make Pollo e Peperoni al Pomodoro con Conchiglie Rigate

1. Pat the 1.5 lbs chicken thighs dry with paper towels and season them generously with 1 tsp salt and 1/2 tsp black pepper on both sides. Dice the 1 yellow onion and 1 red bell pepper and 1 yellow bell pepper into 1/2-inch pieces. Mince the 3 cloves of garlic.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side until deeply golden brown. Remove the chicken from the skillet and set aside on a plate, leaving any rendered fat in the pan.
3. Reduce the heat to medium, then add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent. Stir in the diced red and yellow bell peppers and cook for another 5-7 minutes, until they begin to soften.
4. Add the minced garlic, 1 tsp dried oregano, and 1/2 tsp dried basil to the skillet and cook for 1 minute more until fragrant, being careful not to burn the garlic.
5. Pour in 1/2 cup chicken broth and scrape the bottom of the skillet with a wooden spoon to deglaze, releasing any browned bits. Add the 28 oz can crushed tomatoes and bring the mixture to a gentle simmer.
6. Return the seared chicken thighs to the skillet, nesting them into the sauce. Cover the skillet, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
7. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz Conchiglie Rigate pasta and cook according to package directions until al dente.
8. Once the chicken is cooked, remove it from the sauce and shred it into bite-sized pieces using two forks. Stir the shredded chicken back into the tomato and pepper sauce. Taste the sauce and adjust seasoning if needed.
9. Drain the cooked pasta and add it directly to the skillet with the chicken and sauce. Toss everything together until the pasta is well coated. Roughly chop the 1/4 cup fresh basil leaves and stir them into the pasta.
10. Serve hot, garnished with a sprinkle of 1/4 cup grated Parmesan cheese.

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