20-Min Pollo alla Romana with Spaghetti
Tender chicken thighs pan-fried with bell peppers, tomatoes, and garlic in a bright, garlicky Roman sauce. Served over hot spaghetti for a complete weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 4 pieces chicken thighs, boneless
- 2 whole bell peppers (red and yellow), sliced
- 1 can (14 oz) canned crushed tomatoes
- 3 cloves garlic, minced
- 8 oz spaghetti
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large pot. Add spaghetti and cook until al dente, ~9 minutes. Drain and set aside.
- 2
While pasta cooks, pat chicken thighs dry. Season both sides with salt and pepper.
- 3
Heat olive oil in a 12-inch skillet over medium-high. Sear chicken 4 minutes per side until golden. Transfer to a plate.
- 4
In the same skillet, add sliced peppers and cook 3 minutes, stirring occasionally, until edges soften.
- 5
Add minced garlic, cook 30 seconds until fragrant. Pour in crushed tomatoes and return chicken to the pan.
- 6
Simmer 3 minutes until sauce thickens slightly and chicken is cooked through. Toss with pasta, garnish with parsley, serve.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- wooden spoon
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