Roast Chicken Thighs With Rosemary Recipe

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Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20gr fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound small pasta shells or elbow macaroni
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• One 10-ounce package frozen peas
• 1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
• 1 1/4 cups heavy cream
• 1 cup chicken stock or low-sodium broth
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup chopped dill
• Salt and freshly ground pepper

Instructions

1. In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.
2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.
3. Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.

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