Penne with Chicken Thighs

I always love an excuse to eat pasta, especially pasta with red sauce, and meat. I also love the Pioneer Woman. If you've never checked out her blog, or her cooking show on the Food Network, please do so now by clicking here. Ree Drummond (the Pioneer Woman) is a ridiculously wholesome lady who cooks up some of the most amazing food you'll ever taste. I have made several of her recipes and every single one of them has been amazing. Some of my favorites include the Cajun Meatloaf and the Crash Hot Potatoes. I even attempted making her chicken wing recipe, which was amazing, but a lot of work. I think I prefer going out to a restaurant for chicken wings...truth be told.

So, without further ado, here is The Pioneer Woman's Penne with Chicken Thighs recipe. Enjoy!

Penne with Chicken Thighs

Not my picture, but doesn't it look delicious?

The Ingredients:

- Chicken Thighs

- Salt & Pepper

- Olive Oil

- Marinara Sauce from a jar (I like Prego, or you could make your own)

- 1 Onion

- 2-3 Cloves Garlic

- Parmesan cheese

- Penne pasta

The Tools:

- Cutting Board

- Knife

- Wooden Spoon

- Large Skillet

- Baking Dish/Oven Safe Skillet

- Measuring Spoons

How to Make It:

1. Preheat the oven to 300 degrees.

2. Heat two tablespoons of olive oil in your skillet over medium-high heat. If you are using an oven-proof skillet, you will end up baking in this skillet, otherwise, prepare a baking dish with some cooking spray and set aside.

3. Sprinkle both sides of your chicken thighs with salt and pepper to taste. Make sure to wash your hands if you touch the raw chicken. I like to use tongs to avoid washing my hands too much.

4. Make sure your pan is super hot and put the thighs in skin-side down. Cook on each side for 2-3 minutes. Don't touch the chicken while it's browning...just leave it alone to get the nice brown color that you're looking for.

5. Remove the thighs from the pan and put them on a clean plate, or into your prepared baking dish.

6. Drain off all but one tablespoon of cooking liquid from the chicken and turn down the heat to medium.

7. Add your diced onion and garlic to your hot pan. Make sure to stir, stir, stir so that the garlic doesn't burn. Cook for 2 minutes.

8. Add your prepared marinara sauce to the pan and add whatever seasonings you prefer. I like to add salt, pepper, garlic powder, onion powder, and Italian seasoning.

9. Heat the sauce through and then add the chicken thighs back into the sauce. If you are using a baking dish, pour the sauce over the chicken thighs.

10. Cover your skillet or baking dish and place in the preheated oven for an hour and a half.

11. In the last 20 minutes of baking, boil your pasta to taste.

12. Serve with penne and parmesan cheese.

Yum!