Ingredients
6 - 12 Oven roasted chicken thighs
1 onion diced
1/2 stick butter
16 oz. mini bella mushrooms
2 - 4 cloves garlic minced
2T Creole dredge
2T tomato paste
2T Chile paste/Paprika paste
2C chicken stock
2T coarsely chopped rosemary
whole wheat linguini
Preparation
Preheat oven to 400 Spray pam on pan that will bake and sautee Dredge chick thighs in Creole & flout Bake skin side down for 20 minutes Turn for another 20 minutes.
Romove from pan drain chicken fat saute onion and then remove. Add butter and saute mushrooms Add back onions Add minced garlic Heat through Add Creole dredge and make roux Add tomatoe paste/chile Add rosemary Add chick broth and then chicken thighs Heat through
Boil linquini
Serve chicken and sauce over pasta
