Spaghetti with Braised Chicken Thighs and Tomato Sauce

Ingredients

• 1.5 lb lb chicken thighs, boneless and skinless
• 8 oz oz spaghetti
• 1 can (14.5 oz) canned diced tomatoes
• 3 tbsp tbsp olive oil
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp tsp dried oregano
• 1 tsp tsp dried basil
• 1/4 tsp tsp red chili flakes(optional)
• 1/4 cup cup fresh basil, torn(optional)
• to taste salt and black pepper

Instructions

1. 1

   Season the chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a deep skillet over medium-high heat and brown the thighs 3-4 minutes per side; remove and set aside.

2. 2

   Add the remaining olive oil, sliced onion, and a pinch of salt; cook 5 minutes until soft. Stir in the garlic, oregano, basil, and chili flakes for 30 seconds.

3. 3

   Pour in the diced tomatoes, return the chicken to the pan, cover, and simmer gently 20-22 minutes until the chicken is tender and cooked through.

4. 4

   Meanwhile, cook the spaghetti in salted boiling water until al dente; reserve 1/2 cup pasta water.

5. 5

   Shred or slice the chicken, toss the sauce with the spaghetti and a splash of pasta water, then top with the chicken and fresh basil.