Chunky Chicken Thighs Served With Zesty Tomato Sauce Over A bed Of Penne – Uh, YUM!

This meal is so easy to throw together! Seriously, I whipped this up for a family dinner we had with my parents one evening and everyone loved it. The recipe calls for penne pasta but you can literally serve this meal with whatever you have on hand. I’ve used spaghetti before and it turned out delightful. Check out what my pals over at The Pioneer Woman had to say about this recipe:

“For everyone else, this is a good, easy, throw-together meal that’s one of my go-to recipes on those nights I have absolutely nothing to make for dinner. In addition, it’s (embarrassingly) one of those recipes that makes my family say things like, “Oh, Mama…you are the best cook ever.” And I laugh, because…well, you’ll see why in a minute. And while the dish does require some oven (or crock pot) time to stew, the “throw-together” part of it truly is a cinch.”

You can use your own marinara sauce if you cannot fathom using store-bought jarred sauce. It tastes great either way, though.



8 whole Tyson Chicken Thighs, Bone-in, Skin-on

Morton Salt And Pepper

2 Tablespoons Bertolli Olive Oil

1 whole Large Onion, Diced

4 cloves Garlic, Minced

2 jars (24 Ounces Each) Newman’s Own Marinara Sauce

Fresh Basil, To Taste

Kraft Parmesan Cheese, For Sprinkling

16 ounces, weight Barilla Penne Or Rigatoni



Preheat oven to 300 degrees.

Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.

Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)

Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)






Quick Tip: Sprinkle with Parmesan and serve.

Thank you to Food Network for this great recipe.