Description
A zesty Southern pasta dish combining tender roasted chicken thighs with a spicy tomato-based sauce enhanced by cayenne and paprika. The coiled Rotini holds tangy flavors and finishes with a bright herbal note from green onions and a touch of pecan oil. Quick enough for weeknight meals yet rich with heritage-inspired flavors.
Ingredients
200g bronze-durum wheat Rotini pasta
900g boneless chicken thighs
3 tablespoons olive oil
3 tablespoons all-purpose Cajun seasoning (oregano, thyme, cayenne, paprika)
1 onion, diced
5 garlic cloves, minced
400g canned diced tomatoes
240ml low-sodium chicken broth
2 tablespoons lemon juice
30g chopped green onions
1 tablespoon pecan oil
Instructions
Preheat oven to 400°F
Place chicken thighs on baking sheet, season liberally with Cajun seasoning, and roast 18-20 minutes until golden
Cook Rotini in salted boiling water until just tender; drain
In skillet, heat 1 tbsp olive oil, sauté onion and garlic 2-3 minutes until softened
Add diced tomatoes, chicken broth, and lemon juice to skillet; simmer 5 minutes
Stir in roasted chicken and Rotini
Deglaze pan with 1 tablespoon apple cider vinegar
Finish by tossing with chopped green onions and 1 tbsp pecan oil
Notes
Ensure chicken is fully cooked before adding to sauce
Fresh basil works well in place of green onions
Store leftovers in airtight container up to 3 days
Avoid pre-packaged Cajun seasoning with alcohol or pork byproducts
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting, boiling, simmering
- Cuisine: Cajun/Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg