Penne Pasta with Chicken, Basil and Cherry Tomatoes

Name: Penne Pasta with Chicken, Basil and Cherry Tomatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 pound chicken legs; 1 pound boneless chicken thighs; 1/2 teaspoon seasoned salt; Himalayan pink salt and freshly ground black pepper; 2 tablespoons grapeseed oil; 2 cups chicken stock; 3 tablespoons minced garlic; 1 large white onion, chopped; 1 1/2 tablespoons all-purpose flour; 1 pound penne pasta; 1/4 cup sliced cherry tomatoes, for garnish; Basil leaves, for garnish

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Level: Easy

Total: 45 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 45 min
Active: 20 min

Yield: 4 servings

Ingredients

1 pound chicken legs

1 pound boneless chicken thighs

1/2 teaspoon seasoned salt

Himalayan pink salt and freshly ground black pepper

2 tablespoons grapeseed oil

2 cups chicken stock

3 tablespoons minced garlic

1 large white onion, chopped

1 1/2 tablespoons all-purpose flour

1 pound penne pasta

1/4 cup sliced cherry tomatoes, for garnish

Basil leaves, for garnish

Directions

Season the chicken legs and thighs on both sides with the seasoned salt, 1/4 teaspoon Himalayan pink salt and 1/2 teaspoon pepper.
Heat 1 tablespoon of the grapeseed oil in a large pot over medium-high heat. Add the chicken, cover the pot, and brown for 3 minutes on each side. Add the chicken stock, garlic and onions; cover and cook for 20 minutes.
Mix the flour with 1 cup hot water, then stir into the pot. Turn the heat down very low and simmer for another 5 minutes.
Meanwhile, bring a large stockpot of water to a boil; season with Himalayan pink salt. Add the pasta and cook according to package directions, about 10 minutes. Drain and toss with the remaining 1 tablespoon grapeseed oil.
Serve the pasta with the chicken and the gravy from the pot. Garnish with cherry tomatoes and basil.