Saturday, December 11, 2010

Thigh high

What are you looking at? My thighs?
Boneless, skinless chicken thighs are among the fastest cooking meats. True, they aren't as pretty as the breast, but they pack a small wallop of flavor that the whiter meat can't beat.

Chicken thighs with penne pasta and stewed tomatoes
Serves 2

1 can (15 ounce) stewed tomatoes
2 boneless skinless chicken thighs
1/4 cup Newman's Own Light Lime dressing
4 ounces dry penne pasta
1 tablespoon olive oil

1/2 chopped onion
Grated Parmesan to taste

Put the stewed tomatoes in a small saucepan and heat on low. Pound the thighs until they are an even thickness. Marinate with the lime dressing. Bring a pot of salted water to boil.  Add pasta. Meanwhile,  heat the olive oil in a skillet big enough for the 2 thighs. When medium hot, add the thighs. Cook the chicken about 8 minutes, then turn. Add the onions and cook for about 2 minutes, then add the rest of the marinade and cook for 5 more minutes. After the pasta has cooked for 12 minutes or until al dente, drain and toss with a little olive oil and Parmesan. Drain the excess liquid from the tomatoes and serve the tomatoes, pasta and hot thighs and onions immediately. Grate extra Parmesan on the tomatoes to taste.