- Marinate Time
- 20 mins
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
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.
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