Pasta con Peperoni Arrostiti, Funghi e Pollo

(Pasta with Roasted Peppers, Mushrooms and Chicken


2-3 Lg. Chicken Thighs
2 Cups Peppers - Roasted and Red
1/4 Cup Olive oil - extra virgin
1/2 Lb. Mushrooms - Crimini (halved)
1/2 Cup Chicken stock
3 Cloves Garlic - quartered
1/2 Lb. Pasta - Rigatoni, Penne or Farfalle


Preheat the oven to 400 degreed F.

Place the chicken thighs in bowl, along with 1/4 cup of extra virgin olive oil and the garlic. Add salt and pepper to taste and mix well.  Place the thighs and an oven proof casserole, being sure to add the olive oil and the garlic to the casserole. Add the mushrooms to the casserole and mix again.  Roast until the chicken is cooked - about 30-35 minutes. Check for doneness with an instant thermometer, or by piercing the skin and watch to see that the juices run clear.

Meanwhile put up a pot of water to boil for the pasta.

Transfer the ingredients of the casserole to a frying pan large enough to hold all of the ingredients, including the pasta once it is cooked.  Add the peppers and the chicken stock, and cook until the pasta is done.

Drain the pasta.  Add it to the pan and turn up the heat.  Stir for 30-45 seconds to mix all of the ingredients.

Serve immediately garnished with generous helpings of freshly grated Parmesan cheese.

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Last updated on: 12/05/04 10:54:40 AM