Everyone loves pasta, but it's not always easy to come up new ways to prepare. Here's a delectable recipe the whole family will enjoy.
Ingredients
| 3 ½ lbs. bone-in, skin-on chicken thighs, patted dry | 2 tsp. dried rosemary, crumbled |
| Salt and freshly ground black pepper | ½ c. dried currants |
| Paprika | ⅔ c. pine nuts, toasted until golden |
| 3 Tbsp. unsalted butter, cut into pieces | 3 Tbsp. fresh parsley, chopped |
| 1 ½ pounds bucatini or linguine |
Preparation
1. Preheat oven to 375°F.
2. Arrange thighs in large roasting pan. Sprinkle with salt, pepper and paprika; dot with butter.
3. Bake for 35 minutes, till thighs just cooked through and skin crisp. Bring large pot salted water to boil.
4. Cool chicken, then pull meat and skin from bones. Reserve meat and skin in roasting pan; discard bones.
5. Add pasta to boiling water; cook till tender.
6. Drain pasta, reserving 1 cup cooking water; add pasta to roasting pan. Add ½ cup pasta water to roasting pan; set over low heat.
7. Add rosemary, currants, pine nuts; salt and pepper to taste; add more cooking water if mixture seems dry.
8. Cook till heated through. Top with parsley.
Serves 6.
Nutritional Information: Calories: 890; Fat: 33g; Cholesterol: 165mg; Sodium: 550mg; Total Carbohydrates: 96g; Dietary Fiber: 5g; Sugars: 13g; Protein: 50g.
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