FARFALES FOURNOU ME KOTOPOULO KAI TOMATINIA INNER

 


xronos proetimasias

Prep Time

15 min

xronos psisimatos

Cook Time

25-30 min

vd2

Difficulty

Easy

Serves 4

400g Barilla farfalle pasta
6 chicken thighs de-boned
2 tbsp olive oil
1 tbsp smoked paprika
1 tbsp thyme finely chopped
1 tbsp oregano finely chopped
1 onion finely chopped
1 clove garlic minced
300g Barilla Basilico Sauce
10 cherry tomatoes
200g graviera cheese grated
Salt
Freshly ground pepper

In a large pot of boiling, salted water, cook the farfalle. Remove from heat 2 min before the time indicated on the package is over.
Rinse the pasta under plenty of cold water. Set aside and let drain. On a cutting board, cut the chicken thigh fillets into bite-size pieces using a sharp knife. Transfer into a bowl. Heat the olive oil in a deep, nonstick skillet over high heat.
Sauté chopped onion and garlic for 1-2 min and add the chicken thigh bites. Continue sautéing for 3-4 min until chicken bites are a nice, golden brown all over. Season with the smoked paprika, salt and freshly ground pepper.
Add the tomato sauce, farfalle, thyme, and oregano. Stir thoroughly. Preheat oven to 180°C. Empty skillet contents into a glass bakeware dish and spread evenly. Sprinkle the grated graviera cheese on top. Finish with the cherry tomatoes. Bake for 25-30 min.

havarti300x250banner 2