Recipe: Tasty Chicken thigh, pasta and veggie leftovers

Chicken thigh, pasta and veggie leftovers.

You can have Chicken thigh, pasta and veggie leftovers using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chicken thigh, pasta and veggie leftovers

1. Prepare 3 of chicken thighs cut into thirds.
2. It's 2 tablespoons of canola oil.
3. Prepare 1 tbsp of paprika.
4. You need 1 tbsp of sea salt.
5. It's 1 tbsp of fresh thyme.
6. It's of Finely sliced half of Spanish onion.
7. It's 3 of sliced white mushrooms.
8. Prepare 1/4 lb of cooked bow tie pasta.
9. It's Bunch of scallions cut longitudinal.
10. You need 4-5 of small red potatoes, sliced thinly (optional).
11. It's 10 of cherry tomatoes, sliced in half.

Chicken thigh, pasta and veggie leftovers instructions

1. Mix cut chicken in a bowl with paprika, salt and thyme. Sit for 30 minutes in fridge.
2. Add oil to a sided pan at medium heat. When hot, add chicken, stir frequently for 5-7 minutes. Remove to a bowl..
3. Add onions, sliced potatoes, scallions, tomatoes and mushrooms. Add oil as needed. Cook 3/4 done..
4. Meanwhile, cook 1/2 lb pasta, preferably a shaped, not spaghetti.
5. Add pasta and chicken to pan, and mix and reheat for 2 minutes on low heat..