A warming recipe that unites tender chicken thighs with Margheritine soup pasta in a rich, flavourful broth. A perfect blend of red onions, peppers, and garlic adds depth, while a touch of cream cheese and a sprinkling of fresh parsley adds a creamy, pleasant smelling texture. As the dish bakes, the skin of the chicken thighs crisps, infusing the broth. Served with a generous handful of spinach.

PREP 10m

Ingredients-

• 4 chicken thighs (bone-in)

• 100g Margheritine Soup Pasta

• 600ml Chicken Stock

• 1 tbsp Cream Cheese

• 1 red onion

• 2 peppers

• 2 garlic cloves

• Handful fresh parsley

• 1 large handful spinach

Instructions-

1. Start by browning the chicken thighs, skin side down, in a hot pan. Once browned, remove them from the pan and set them aside.

2. In the same pan, add the chopped garlic, onion, and peppers. Fry until they become soft and fragrant.

3. Add the Margheritine pasta, chicken stock, and cream cheese to the pan. Sprinkle chopped parsley over the mixture.

4. Finally, place the browned chicken thighs on top of the pasta, ensuring that the skin remains above the liquid.

5. Bake the dish in a preheated oven at 175°C for approximately 45 minutes, allowing the flavours to meld and the pasta to cook.

6. Serve your Margheritine Chicken Broth and enjoy!