We love boneless skinless chicken thighs! Unlike the traditional recipe there's no breading in this recipe, so that makes it Easy and Skinny!
Ingredients
- 4-6 skinless, frozen boneless chicken thighs defrosted and patted dry and seasoned with salt, pepper and herbs to taste
- 4 tsp olive oil
- 1-2 garlic cloves crushed and minced
- 1/2 green pepper chopped finely
- 1/2 cup white wine
- 3/4 GF spaghetti sauce or make your own with 1 small can tomato paste plus 1 can of water, one large can of crushed tomatoes and 2 tsp GF Italian seasonings, and a tsp sugar.
- salt and pepper to taste
- 3-4 ounces sliced or shredded low fat mozzarella cheese- I use 2-3 small slices per thigh
- 1/4 cup shredded Parmesan cheese
- 1 package of Gluten Free Tinkyada fettuccine or spaghetti noodles- cooked al dente
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Saute chicken thighs on medium heat in olive oil until browned
- Remove chicken from the pan and set aside
- In the same pan add garlic and green peppers and saute for a few minutes on medium until tender
- Add wine to pan and scrape up all the brown bits
- If making your own sauce- stir in the tomato paste, tomatoes and spices cook on medium low for 15-25 minutes adding more water if needed. Simmering until thickened. If using bottled Spaghetti sauce, add to pan and simmer for apx 15 min until thickened
- Place chicken into the prepared baking pan and top with the spaghetti sauce sauce. You can put some under the chicken and on top or just on top.
- Bake in the preheated oven for apx 15-25 minutes, or until when pierced with a fork, the juices run clear.
- Boil your noodles in a large pan of boiling water with a pinch of salt until just al dente.
- Now put the mozzarella and Parmesan cheeses on top of each thigh and return to the oven until the cheese is melted.
- Drain your noodles and plate. Lay the chicken and sauce on top of the noodles. Serve with fresh steamed vegetables and salad.
- Serves 4 Enjoy!
