Bistro Chicken Skillet

(18 Ratings)
Recipe Yield: 4 Servings


  • 1 (2 to 2-1/2 pound) whole chicken, cut into 8 pieces
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 8 large whole cloves garlic, peeled
  • 1/4 cup dry vermouth or water
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 (4.6-ounce) package PASTA RONIĀ® Garlic & Olive Oil with Vermicelli
  • 1-1/2 cups fresh asparagus, cut into 1-1/2-inch pieces or broccoli flowerets
  • 1 cup sliced carrots

Preparation Steps

  1. Sprinkle meaty side of chicken with thyme, paprika, salt and pepper. In large skillet over medium-high heat, heat oil. Add chicken, seasoned-side down. Cook 5 minutes. Reduce heat to medium-low; turn chicken over. Add whole garlic cloves. Cover; cook 20 t
  2. Meanwhile, in medium saucepan, bring 1-1/2 cups water, vermouth and margarine just to a boil. Stir in pasta, Special Seasonings, asparagus and carrots. Reduce heat to medium. Gently boil uncovered, 10 minutes or until pasta is tender, stirring occasionall
  3. Remove chicken and garlic from skillet with slotted spoon. Skim off and discard fat from skillet juices. Serve chicken, garlic cloves and reserved juices from skillet over pasta.