20-Min Pollo alla Romana with Spaghetti
Tender chicken thighs pan-fried with bell peppers, tomatoes, and garlic in a bright, garlicky Roman sauce. Served over hot spaghetti for a complete weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil salted water in a large pot. Add spaghetti and cook until al dente, ~9 minutes. Drain and set aside.
Step 2
While pasta cooks, pat chicken thighs dry. Season both sides with salt and pepper.
Step 3
Heat olive oil in a 12-inch skillet over medium-high. Sear chicken 4 minutes per side until golden. Transfer to a plate.
Step 4
In the same skillet, add sliced peppers and cook 3 minutes, stirring occasionally, until edges soften.
Step 5
Add minced garlic, cook 30 seconds until fragrant. Pour in crushed tomatoes and return chicken to the pan.
Step 6
Simmer 3 minutes until sauce thickens slightly and chicken is cooked through. Toss with pasta, garnish with parsley, serve.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
