Chicken thigh, pasta and veggie leftovers

Name: Chicken thigh, pasta and veggie leftovers
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 3 chicken thighs cut into thirds; 2 tablespoons canola oil; 1 tbsp paprika; 1 tbsp sea salt; 1 tbsp fresh thyme; Finely sliced half of Spanish onion; 3 sliced white mushrooms; 1/4 lb cooked bow tie pasta; Bunch scallions cut longitudinal; 4-5 small red potatoes, sliced thinly (optional); 10 cherry tomatoes, sliced in half

George Murphy @morge1

A great dish to use up vegetables that have no home after all the other dishes

George Murphy @morge1

A great dish to use up vegetables that have no home after all the other dishes

Saved

Ingredients

30 minutes

2 people

3chicken thighs cut into thirds
2 tablespoonscanola oil
1 tbsppaprika
1 tbspsea salt
1 tbspfresh thyme
Finely sliced half of Spanish onion
3sliced white mushrooms
1/4 lbcooked bow tie pasta
Bunchscallions cut longitudinal
4-5small red potatoes, sliced thinly (optional)
10cherry tomatoes, sliced in half

Saved

Steps

30 minutes

1

Mix cut chicken in a bowl
with paprika, salt and thyme. Sit for 30 minutes in fridge
2

Add oil to a sided pan at medium heat. When hot, add chicken, stir frequently for 5-7 minutes. Remove to a bowl.
3

Add onions, sliced potatoes, scallions, tomatoes
and mushrooms. Add oil as needed. Cook 3/4 done.
4

Meanwhile, cook 1/2 lb pasta, preferably a shaped, not spaghetti
5

Add pasta and chicken to pan, and mix and reheat for 2 minutes on low heat.