Just Throw it in Chicken

What You Need:

1 small onion, sliced thin

1 (28 oz.) can tomatoes

1 t dried basil

1 t dried oregano

1 t dried marjoram

2 C of bow tie pasta

1 1/2 lbs chicken thighs

1/2 t salt

1/4 t of pepper

5 garlic cloves, chopped

1 C of carrots, sliced

1 C of cauliflower florets

1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Set the oven temperature to 450 degrees allowing the oven to preheat.

Use a non stick cooking spray and coat the bottom and sides of a cast iron Dutch oven.

Spread the onions evenly over the bottom of the pan.

Drain the tomatoes, reserving the juice and setting the tomatoes aside.

Add enough water to the tomato juice to equal 1 C.

Add in the basil, oregano and marjoram and stir until blended in well.

Place the pasta into the pan and pour 3/4 C the tomato juice mixture over the pasta.

Put the chicken over the pasta and sprinkle with the salt and pepper.

Scatter the garlic over the top of the chicken.

Spread the tomatoes over the chicken.

Layer in the carrots, cauliflower and bell pepper.

Pour the remaining tomato juice mixture over the top of the vegetables.

Cover and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

This dish can be made using just about any type of vegetable.  Mix and match corn, green beans, broccoli, zucchini, squash or even eggplant to a just throw it in there easy dinner meal.

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour

Nutritional Information:  (approximate values per serving)

Calories 304; Fat 4g; Carbohydrates 34g; Cholesterol 75 mg; Sodium 660 mg; Protein 32g;

Fiber 4g