I’d love to show you photo of the serving dish…but we all dug in too fast and it was gone before I knew it. Don’t expect a thick marinara-type sauce. Gently stir to coat the noodles in the pesto mixture. To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Stir in the spinach, breaking it up as needed and stirring until evenly combined. But no need to overthicken it-it’s supposed to be a little on the light side. While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees. Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning. You can even add in a little more tomato paste if it needs thickening. Add chopped garlic and cook an additional minute. If you’d like to thicken it up a bit, remove the chicken from the pot (keep warm) and put the pot on the stovetop over medium high heat for 5 to 10 minutes, stirring occasionally. Note: The sauce is a little on the thin side. Top it with a bunch of freshly grated Parmesan and get ready for greatness, Lloyd. Spoon sauce over the pasta, then arrange chicken over the top and garnish with some fresh herbs. The chicken’s tender, the sauce is yummy, the garlic is soft and nutty and delicious. (Dish may be served with rice or mashed potatoes, instead!)Īnd cry. Sprinkle generously with fresh Parmesan and serve with crusty French bread. To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.Ĭook the pasta to al dente, Drain and add to a large serving bowl. Put lid on pot and cook in the oven for 1 hour. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Bring sauce to a boil, then turn off heat. Add salt and pepper to taste, stirring to combine. Pour in tomatoes with their juice and add tomato paste. Pour in wine, scraping the bottom of the pan to loosen any bits. Using tongs, brown on all sides, about 2 minutes. When oil/butter is hot, add chicken legs to the pan. Heat ovenproof skillet or dutch oven over medium-high heat.
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