Rigatoni with Chicken Thighs

Courtesy of Johanna Burkhard and Panasonic
Directions for: Chicken Provencal

Ingredients

1 Tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

tsp chopped fresh thyme or 1/2 tsp dried thyme leaves

tsp fennel seeds (optional)

1 yellow or green bell pepper, cut into thin 2-inch strips

1 cup drained canned plum tomatoes, chopped

1 tsp salt

Freshly ground black pepper

4 skinless boneless chicken breasts

1/3 cup small black olives, such as sun-dried

2 Tbsp chopped fresh flat-leaf parsley

Directions

1. In an 8 cup (2 L) casserole dish, combine oil, onion, garlic, thyme, fennel seeds, if using, salt and pepper. Cover with lid and microwave on High for 2 to 3 minutes or until onion is softened.

2. Stir in pepper, tomatoes, salt and pepper. Microwave, covered, on High for 3 to 4 minutes, or until pepper strips are softened.

3. Add olives and arrange chicken in single layer in dish and spoon sauce over breasts.

4. Microwave, covered, on Medium-High (70%) for 6 to 9 minutes, rearranging breasts once during cooking, until chicken is no longer pink when cut into center. Stir in parsley. Let stand, covered, for 5 minutes before serving.

See more: Main, Poultry, North American, Main Ingredient