Chicken and Tomato Pasta with Sweet Onions

Topped with slow roasted bone-in chicken and tomato sauce made from scratch, this is one pasta dish that you won't be able to forget! Recipe courtesy of Chef & the Fat Man. 

  • 3 lbs. Chicken, bone-in legs or thighs
  • 2 Medium RealSweet® sweet onions
  • Salt and pepper, to taste
  • 2 Tbsp. Fresh basil
  • 2 Tbsp. Fresh parsley
  • 2 Tbsp. Fresh sage
  • 2 Tbsp. Fresh rosemary
  • 3 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • ½ c. White Wine
  • 1 Can (28 oz.) Diced tomatoes
  • 1 Can (14 oz.) Whole peeled tomatoes
  • 2 Tbsp. Tomato paste
  • 8 Cloves Garlic, peeled
  • 1 Pkg. (16 oz.) Pasta
  • Fresh grated parmesan cheese
  1. Preheat oven to 400 degrees. Season the chicken with salt and pepper.
  2. Heat an ovenproof skillet or dutch oven over medium-high heat.
  3. Add olive oil and butter. Once the oil and butter is hot, add the chicken to the pan.
  4. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
  5. Add Vidalia onions and caramelize, about 20 minutes.
  6. Add wine, scraping the bottom of the pan to loosen any bits and cook for 1 minute.
  7. Pour in the tomatoes with juice and add tomato paste. Add salt and pepper to taste, stirring to combine.
  8. Bring sauce to a boil, then turn off heat.
  9. Add fresh herbs, garlic and the chicken legs/thighs. Put a lid on the pot or skillet and cook in the oven for 1 hour.
  10. Remove pot from oven and allow it to sit on the counter with the lid on while cooking the pasta to al dente, per package instructions.
  11. Drain and add to a large serving bowl.
  12. Check the sauce: if it’s overly thin, remove the chicken from the pot and boil the sauce, uncovered, on the stovetop for 5 to 10 minutes. Check seasonings to taste and adjust as needed.
  13. To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty bread.

Prep Time

30 minutes

Cook Time

90 minutes



Tags: Dinner