• 4-6 chicken thighs
  • 10-16 ounces pasta of choice (linguine, fettucine, or spaghetti)
  • 2 14-ounce cans of diced fire roasted tomatoes
  • 4 cloves garlic
  • ½ yellow onion
  • 1 tomato
  • Garlic salt with parsley
  • Ground black pepper
  • Olive oil (or canola)
  • Shredded mozzarella or Parmesan cheese for garnish
  • Basil seasoning or fresh leaves for garnish


  1. Season the chicken thighs with the garlic salt, parsley, and black pepper.
  2. Dice the garlic cloves, fresh tomato, and onion and set aside for later.
  3. Heat up a large cast iron skillet on medium high and add enough oil to cover the bottom.
  4. Put in the chicken thighs skin side down first to brown for about 4 minutes.
  5. Turn the chicken and cook for another 4 minutes.
  6. Remove the chicken thighs and set aside.
  7. Add in the garlic, tomato, and onion to simmer for about 4 minutes to absorb the skillet juices.
  8. Return the chicken thighs skin-side-up to the skillet.
  9. Add in both cans of the fire roasted tomatoes.
  10. Turn the heat to low, cover, and simmer for 45 minutes.
  11. Cook pasta so that it’s done at the same time as chicken.
  12. Plate your pasta and cover with the chicken cacciatore, then garnish with cheese and fresh basil.

Cook Time: Prep for 15 minutes; cook for 1 hour
Makes: 4-6 servings

recipe_erikAbout the Chef

Chef: Erik Tracy
Family: Wife – I-Ju; Sons – Caelin (20) and Jarett (18)
Community: Rancho Peñasquitos
Hobbies and Interests: Barbecuing, cooking, gardening, hiking, and volunteering with the San Diego Tracking Team
Favorite Local Activity: Hiking at the Los Peñasquitos Canyon Preserve
About the Recipe: This is a great comfort dish for chilly or rainy evenings.

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