This is the best little weeknight dish ever. After I made Roman Chicken a few months ago, I have been really into these one skillet baked meals. I mean, they are easy, delicious and everyone likes them- even the kids. I guess, especially the kids.

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Then again, what’s not for them to like?! Chicken, mushrooms and peas (mushrooms and peas are on the designated “yes” list for them as far as veggies go) mixed with pasta and creamy tomato sauce? YES. There are onions in there too, which are decidedly on Coco’s “no” list- but there was so much going on the dish so she forgot to check for them- a win-win for everyone ☺ If you want to make this even easier than it is, make sauce ahead of time (I usually make double or triple batches) or you could even use store bought sauce that you like .

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Our schedule has become so hectic all of the sudden. Everyone kept telling me that as the kids got older it would get harder. I guess I didn’t realize how chaotic it would become when they really got their own little lives! The daily routine is so nuts now that I am constantly looking for ways to take shortcuts and to make sure that I get a hot meal on the table that everyone likes. It’s hard, isn’t it? Sometimes I just want to pour everyone a bowl of cereal and have a glass of wine for dinner. Anyone else?

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Creamy Tomato Baked Chicken and Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Creamy Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 28 ounce can crushed tomatoes
  • ¼ cup fresh basil leaves
  • ⅓ cup unsweetened coconut cream
  • 2 tablespoons dried oregano
  • kosher salt
  • Pasta:
  • 1 pound penne (I used gluten free)
  • Chicken:
  • 4 chicken thighs (with skin)
  • 1 yellow onion, thinly sliced
  • 2 cups crimini mushrooms, quartered
  • ½ cup frozen peas (or blanched fresh peas)
  • kosher salt
  • ½ cup white wine (optional or you could use chicken broth)
Instructions
  1. Preheat the oven to 400 degrees.
  2. For the Creamy Tomato Sauce:
  3. In a large saucepan over medium heat, add the olive oil and the onions. Saute for 5 minutes, stirring often until the onions have softened and lightly browned. Add the garlic and cook another 2 minutes. Add the crushed tomatoes and simmer over low heat for 10 minutes.
  4. Transfer the sauce to the jar of a blender and add the fresh basil leaves. Puree the sauce on high until smooth and season to taste with kosher salt. Transfer the sauce back to the pot and stir in the coconut cream and oregano, then season again with kosher salt. Put a lid on the pot and turn the heat to low.
  5. For the Pasta:
  6. In a large pot of boiling salted water, cook the penne about ⅔ of the time on the package. Then drain and rinse with cold water. Set aside.
  7. For the Chicken:
  8. Heat a large heavy pan or skillet over high heat. Salt the chicken thighs. Place the thighs, skin side down in the hot pan. Turn the heat to medium high and cook until you get a nice sear on the skin and it is golden brown and much of the fat has rendered from the skin, 5-7 minutes. Add the onions and the mushrooms to the pan and let them cook in the chicken fat. Remove the chicken thighs from the pan and set aside on a dish. Transfer the onions and mushrooms to the sauce.
  9. Pour the pasta into the pot and toss with the sauce, onions and mushrooms. Add the peas. Pour the pasta into the skillet and then nestle the four chicken thighs into the pasta, skin side up. Pour the white wine over the pasta.
  10. Bake at 350 degrees for 20 minutes until the chicken is cooked through and the pasta has nice crusty golden edges to it. Serve hot.

 

Print Recipe  
Categorized: Dinner, Pasta, Poultry, Recipe Index
Tagged: , , ,

This is the best little weeknight dish ever. After I made Roman Chicken a few months ago, I have been really into these one skillet baked meals. I mean, they are easy, delicious and everyone likes them- even the kids. I guess, especially the kids.

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Then again, what’s not for them to like?! Chicken, mushrooms and peas (mushrooms and peas are on the designated “yes” list for them as far as veggies go) mixed with pasta and creamy tomato sauce? YES. There are onions in there too, which are decidedly on Coco’s “no” list- but there was so much going on the dish so she forgot to check for them- a win-win for everyone ☺ If you want to make this even easier than it is, make sauce ahead of time (I usually make double or triple batches) or you could even use store bought sauce that you like .

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Our schedule has become so hectic all of the sudden. Everyone kept telling me that as the kids got older it would get harder. I guess I didn’t realize how chaotic it would become when they really got their own little lives! The daily routine is so nuts now that I am constantly looking for ways to take shortcuts and to make sure that I get a hot meal on the table that everyone likes. It’s hard, isn’t it? Sometimes I just want to pour everyone a bowl of cereal and have a glass of wine for dinner. Anyone else?

Creamy Tomato chicken Pasta Bake- gluten free dairy free from HeatherChristo.com

Creamy Tomato Baked Chicken and Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Creamy Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 28 ounce can crushed tomatoes
  • ¼ cup fresh basil leaves
  • ⅓ cup unsweetened coconut cream
  • 2 tablespoons dried oregano
  • kosher salt
  • Pasta:
  • 1 pound penne (I used gluten free)
  • Chicken:
  • 4 chicken thighs (with skin)
  • 1 yellow onion, thinly sliced
  • 2 cups crimini mushrooms, quartered
  • ½ cup frozen peas (or blanched fresh peas)
  • kosher salt
  • ½ cup white wine (optional or you could use chicken broth)
Instructions
  1. Preheat the oven to 400 degrees.
  2. For the Creamy Tomato Sauce:
  3. In a large saucepan over medium heat, add the olive oil and the onions. Saute for 5 minutes, stirring often until the onions have softened and lightly browned. Add the garlic and cook another 2 minutes. Add the crushed tomatoes and simmer over low heat for 10 minutes.
  4. Transfer the sauce to the jar of a blender and add the fresh basil leaves. Puree the sauce on high until smooth and season to taste with kosher salt. Transfer the sauce back to the pot and stir in the coconut cream and oregano, then season again with kosher salt. Put a lid on the pot and turn the heat to low.
  5. For the Pasta:
  6. In a large pot of boiling salted water, cook the penne about ⅔ of the time on the package. Then drain and rinse with cold water. Set aside.
  7. For the Chicken:
  8. Heat a large heavy pan or skillet over high heat. Salt the chicken thighs. Place the thighs, skin side down in the hot pan. Turn the heat to medium high and cook until you get a nice sear on the skin and it is golden brown and much of the fat has rendered from the skin, 5-7 minutes. Add the onions and the mushrooms to the pan and let them cook in the chicken fat. Remove the chicken thighs from the pan and set aside on a dish. Transfer the onions and mushrooms to the sauce.
  9. Pour the pasta into the pot and toss with the sauce, onions and mushrooms. Add the peas. Pour the pasta into the skillet and then nestle the four chicken thighs into the pasta, skin side up. Pour the white wine over the pasta.
  10. Bake at 350 degrees for 20 minutes until the chicken is cooked through and the pasta has nice crusty golden edges to it. Serve hot.

 

Recipe by Heather Christo (http://heatherchristo.com)