Chicken Thighs & Wheelies Pasta with Summer Tomato Sauce

Chicken Thighs & Wheelies Pasta

with Summer Tomato Sauce

40 MIN
4 Servings
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From the Test Kitchen

Chefs, pasta doesn’t get more exciting than wagon wheels. Also called “rotelle” (which means “wheels” in Italian), these bite-sized, aptly-named noodles are incredibly fun to eat—and they’re great at catching chunky sauces between their “spokes.” Here, we’re cooking up a fresh summer sauce with both beefsteak and cherry tomatoes. At its flavorful, simple base are sliced garlic and the charred spices from pan-seared, savory chicken thighs, which we’re serving on top with a garnish of basil.

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  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
Chicken Thighs & Wheelies Pasta with Summer Tomato Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Core and large dice the beefsteak tomato. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Start the sauce:
3 Start the sauce:

Heat the pan of reserved fond on medium until hot. Add the garlic; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook, stirring occasionally, 1 to 2 minutes, or until the garlic is lightly browned and fragrant. Add the beefsteak tomato; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until slightly thickened and saucy.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, cherry tomatoes, butter, Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat.

Serve your dish:
6 Serve your dish:

Cut 2 pieces of the cooked chicken in half. Divide the finished pasta and chicken between 4 dishes. Garnish with the remaining basil (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Core and large dice the beefsteak tomato. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.

Cook the chicken:
Start the sauce:
3 Start the sauce:

Heat the pan of reserved fond on medium until hot. Add the garlic; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook, stirring occasionally, 1 to 2 minutes, or until the garlic is lightly browned and fragrant. Add the beefsteak tomato; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until slightly thickened and saucy.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta.

Cook the pasta:
Finish the sauce & pasta:
5 Finish the sauce & pasta:

To the pan of sauce, add the cooked pasta, cherry tomatoes, butter, Parmesan cheese, half the basil (tearing just before adding) and ½ cup of the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat.

6 Serve your dish:

Cut 2 pieces of the cooked chicken in half. Divide the finished pasta and chicken between 4 dishes. Garnish with the remaining basil (tearing just before adding). Enjoy!

Serve your dish:
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