Chicken Thighs with Black Bean Pasta in a White Wine Garlic Sauce


  • 4 boneless, skinless Chicken Thighs
  • 3 Sweet Peppers (1 red, 1 orange, 1 yellow)
  • 3 large cloves of Garlic
  • Extra Virgin Olive Oil
  • 1 small jar Marinated Artichoke Hearts
  • Salt & Pepper
  • 1 lb.  Black Bean Pasta
  • 1 cup White Wine (or Vegetable Stock)


  • Pre-heat oven to 350˚ & start pot of water for pasta.
  • Place chicken in a baking dish, sprinkle with salt & pepper and drizzle with olive oil.
  • Pour ¼ water in the dish, cover with foil and bake for approx. 20 minutes. Check the temperature. Chicken should be cooked to 165˚
  • Place chopped peppers and minced garlic in a large frying pan, coat with olive oil & sauté for approx. 5 minutes.
  • Add wine (or stock), artichoke hearts and cook over medium heat until peppers are tender.
  • Cook pasta in boiling water, drain and place some pasta in frying pan to mix with garlic sauce.

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