A yummy marinara pasta packed with veggies that kids will love.
Ingredients
- chicken leg quarters: 4 piece (11 ounce)
- ¾ teaspoons salt: 1 piece (to taste, divided)
- vegetable oil: 3 Tbsp
- red bell pepper: 1 piece (cut into strips)
- onion: 1 cup (sliced)
- garlic: 6 clove (sliced)
- fresh oregano: 2 Tbsp (chopped)
- ½ teaspoons dried thyme: 1 piece
- tomato puree: 1 can (28 ounce can)
- water: 0.5 cup
- cannellini beans: 1 can (15.5 ounce can, drained and rinsed)
- red wine vinegar: 2 Tbsp
- ounces dried fusilli or penne pasta: 8 piece
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
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Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
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Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
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Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
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Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.
