An impressive, flavorful meal that's on the table in an hour!
Prep time: 30-45 mins / Cooking time 45 mins-1 hr
This easy, one-skillet meal is made with crispy skin chicken thighs, bright basil pesto, artichoke hearts, and Sfoglini Cascatelli pasta.
8-10 pieces of bone-in, skin-on chicken thighs
2 cups basil pesto (can be homemade or store-bought)
1 box Sfoglini Cascatelli pasta
1 cup marinated artichoke hearts, drained
1 cup pitted green olives
2 cups Kettle & Fire Chicken Broth
salt and pepper
Fresh basil for garnish
Add the chicken thighs, 1 cup of pesto, olive oil, salt, and pepper to a bowl & toss to coat
Marinate for 30-45 minutes or overnight in the fridge.
Heat the oven to 400 degrees.
Place the chicken thighs on a sheet pan and bake for 30-45 minutes.
Transfer to a plate and set aside.
Add the broth and pasta to a large, oven-safe, skillet and bring to a simmer.
Arrange the chicken thighs, artichoke hearts, and olives on top, and sprinkle with salt and pepper
Put the skillet into the oven and bake uncovered for 15-20 minutes until the chicken is crispy and the pasta has cooked through.
To serve, top the chicken with the remaining pesto, garnish with fresh basil, and add more freshly ground black pepper if desired.
May be served hot or cold.