Skip to Content
A message to our customers on COVID-19 Read More
Makes
Serves: 6
Level
medium
Marinate Time
20
Prep Time
10
Total Time
30

Ingredients

1/4 cup
Compliments Unbleached Flour
Salt
1 package
Compliments Balance Boneless Skinless Chicken Thighs
3 pounds
2 tbsp
Sensations Extra Virgin 100% Olive Oil
1 jar
Sun-dried Tomato & Olive Pasta Sauce
26 ounces
1/2 cup
dry, soft red wine, such as Merlot or Pinot Noir
2 tbsp
minced Compliments Organic Fresh Basil Leaves
1/2 tsp
Compliments dried oregano
1
package Sensations Broad Egg Noodles
12 ounces
1 tbsp
Compliments butter

Method

Step 1
In a large pot, bring 4 quarts of salted water to a boil over high heat.
Step 2
While water heats, combine flour and salt to taste in a shallow bowl.
Step 3
Dip each chicken thigh in flour and turn to coat all sides.
Step 4
In a heavy and deep 14-inch frying or sauté pan, heat olive oil over medium high heat. When pan is hot, add chicken in a single layer and cook until undersides are well browned, 5-7 minutes. (Cook chicken in batches if it won’t all fit in pan at the same time).
Step 5
Turn chicken over and cook to brown other sides, 3-5 minutes more.
Step 6
Remove chicken to a platter and set aside.
Step 7
To frying pan, add pasta sauce, wine, basil, and oregano. Stir well and bring to a simmer over high heat.
Step 8
Reduce heat to medium-high, add chicken, and cover pan. Simmer until chicken is no longer pink in center (cut to test), about 10 minutes.
Step 9
While chicken cooks and when the water boils, add egg noodles to water.
Step 10
Boil gently until noodles are tender to bite, about 8 minutes.
Step 11
Drain pasta well and toss with butter.
Step 12
Transfer chicken and noodles to serving platters. To serve, spoon chicken and sauce over noodles.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
660
Saturated Fat:
6 g
Carbs:
60 g
Sugar:
5 g
Cholesterol:
215 mg
Fiber:
4 g
Sodium:
870 mg