How to Cook Appetizing Chicken thigh pasta and veggie leftovers

Without fail making ultimate Chicken thigh, pasta and veggie leftovers easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Chicken thigh, pasta and veggie leftovers with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Chicken thigh, pasta and veggie leftovers.

Ingredients for Chicken thigh, pasta and veggie leftovers

1. Needed : chicken thighs cut into thirds.

2. Prepare : canola oil.

3. Needed : paprika.

4. Needed : sea salt.

5. Prepare : fresh thyme.

6. Prepare : Finely sliced half of Spanish onion.

7. Needed : sliced white mushrooms.

8. Needed : cooked bow tie pasta.

9. Needed : scallions cut longitudinal.

10. Prepare : small red potatoes, sliced thinly (optional).

11. Needed : cherry tomatoes, sliced in half.

If all ingredients Chicken thigh, pasta and veggie leftovers it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken thigh, pasta and veggie leftovers

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..

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