I use chicken thighs because they’re more forgiving than breasts, and easier on the budget, which helps if you’re feeding a crowd. They’re a bit higher in saturated fat, but not enough to make a difference healthwise.
The bold flavours in this dish can stand up to whole-wheat pasta, but use regular if you prefer, or mix them half and half, which works for my brood.
Photo by Melissa Walker Horn on Unsplash
Roast a sheet of mushrooms, bell peppers, or other veggies tossed in oil while you have the oven on, and just serve them on the side if you think not everyone will be a fan. Finish with fresh parsley, basil, thyme, or oregano if you have some on hand.
As with everything in the book, consider it an inspiration, and improvise however you think will work in your home. Serve the olives on the side (or not), or substitute grated cheddar for the parmesan for the kids if that’s what it takes. The goal is a relaxing, nutritious meal that everyone can enjoy without hours of cooking and cleaning.