Tomato and Mushroom Pasta with Grilled Chicken Thigh
Overview
It’s been a long time since I’ve had tubular pasta. I originally wanted to make pasta casserole, but I didn’t have a suitable baking pan on hand, so I made homemade tomato and mushroom sauce instead. Let’s get started!
Tags
Ingredients
Steps
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Lay the chicken thighs flat and season both sides with sea salt and freshly ground black pepper.
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Cover with plastic wrap and refrigerate for 30 minutes.
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Pour olive oil and use a meat mallet to loosen the meat (do not use too much force or for too long to keep the chicken thighs smooth, tender and chewy), and set aside when finished.
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Cut onions, tomatoes, and king oyster mushrooms into small pieces.
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When the above is ready, start cooking the pasta and add olive oil and sea salt. At the same time, put the chicken legs into the oven. As for the grill, set the upper layer to 220 degrees for 15 minutes.
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Add olive oil to the pan, add onions and king oyster mushrooms and fry until fragrant, season with oregano and basil.
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When the tomatoes change color and become tender, add the tomatoes. When the tomatoes are tender, remove them and let them cool
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Fry 5 slices of bacon while cooling. Finally, use the Foodprocessor to make a smooth sauce with the cooled mixture, light cream, and bacon. Heat it in a pan and season with freshly ground black pepper, green onions, and sea salt.
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At this time, the chicken thighs are also cooked, take them out of the oven and set aside.
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Welldone! Finally, put the pasta on a plate, pour the sauce on it, serve with chicken thighs and fresh chopped parsley, thenserve.
