- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 pound Chicken Thighs, Boneless/Skinless
- 1 Tablespoon Vegetable Oil (for cooking)
- 1⁄4 teaspoon Black Pepper
- 1 teaspoon Kosher Salt (divided)
- 1 Onion
- 1 Red Bell Pepper
- 3 Tablespoons Unsalted Butter
- 4 cloves Garlic
- 1 Tablespoon Paprika
- 1 Tablespoon Tomato Paste
- 1 cup Stock (any type - or water)
- 1 15-ounce can Diced Tomatoes
- 1⁄2 pound Fusilli Pasta (or pasta of your choice)
- 1 pound Green Beans
- 1 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1⁄2 cup Sour Cream
- 1 Lemon (juice)
1. PREHEAT THE OVEN TO 400 DEGREES
And bring a pasta pot full of water to a boil.
You can either slice chicken into bite size pieces which will cook faster or leave the pieces whole which will be a nice presentation at the end, but takes a bit longer to cook. Both are great options!
Heat a Dutch oven over medium-high heat. Add the vegetable oil and chicken; season with black pepper and most of the salt (reserve a pinch for green beans). Cook on both sides until golden brown, 6 to 8 minutes total. Set chicken aside.
Meanwhile slice the onions into thin half-moon rings and slice the pepper into thin strips (or small dice if you prefer that shape). Add 1 Tablespoon of butter to pan, then add the onions and peppers. Sauté until soft, 2 to 3 minutes.
Mince the garlic and add it along with the paprika and tomato paste; stir for 60 seconds.
Add the stock and can of tomatoes; bring to a simmer, scraping up any brown bits on the bottom of the pan.
Add chicken back to pan and reduce the temperature to a low simmer. Partially cover and simmer until chicken is cooked through, 20 to 25 minutes.
4. GREEN BEANS
While chicken cooks, whisk together the olive oil, vinegar, and mustard. Toss with green beans.
Spread green beans out on a sheet pan. Add the pinch of salt. Roast until green beans are tender and brown in spots, stirring the pan halfway through cooking, about 10 - 12 minutes.
Cook the pasta according to package directions until al dente. Drain and return to the pot (or a serving bowl) with 2 Tablespoons of butter. Cover and set aside.
6. SOUR CREAM
When chicken is done, turn off heat. Remove 1 cup of sauce into a small bowl and whisk in the sour cream. Pour sauce/sour cream mixture back into the chicken and stir everything together to combine. Add the lemon juice.
Serve chicken and sauce over pasta with green beans on the side.