Saturday, October 04, 2008

Chicken Thighs with Zucchini and Green Peppers with Pasta

The thighs are probably the most flavorful part of the chicken, and goes wonderfully with this dish.

½ Cup Olive Oil
½ Cup Butter Melted Butter

4 Boneless Skinless Chicken Thighs
1 Medium Zucchini cut in ½ inch julienne
1 Large Green Pepper cut in ½ inch julienne
3 Large Garlic Cloves Chopped
2 TBS Granulated Garlic
½ Cup Sweet Marsala Wine

Add oil, butter and chopped garlic to large pan with a fitted cover. Bring to medium high heat until the garlic starts to get golden in color. Add the chicken thighs and then the Marsala; sauté until cooked about half way through, turning once.

Add peppers and zucchini slices, sprinkle granulated garlic over the peppers and zucchini, stir well. Cover and turn heat to medium low. Stir once or twice while cooking. It should take only about 20-minutes once the veggies are in the pan.

Serve over linguini or vermicelli. Pour remaining juices over the chicken, veggies and pasta.