By Linda Gassenheimer
From Tribune News Service
It’s easy to dress up boneless, skinless chicken thighs with this nutty walnut crust. It keeps them juicy and adds a flavorful crunch. The recipe also works with boneless, skinless chicken breasts. While the chicken bakes in the oven, the rigatoni and broccoli cook together on the stove.
Helpful Hints:
— You can use pecans or macadamia nuts instead of walnuts.
— You can use any type of short cut pasta such as penne.
Countdown:
— Place a large pot of water on to boil for the pasta.
— Preheat oven to 400 degrees Fahrenheit.
— Make chicken.
— Cook pasta and broccoli.
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