What You Need:

1 small onion, sliced thin
1 (28 oz.) can tomatoes
1 t dried basil
1 t dried oregano
1 t dried marjoram
2 C of bow tie pasta
1 1/2 lbs chicken thighs
1/2 t salt
1/4 t of pepper
5 garlic cloves, chopped
1 C of carrots, sliced
1 C of cauliflower florets
1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Preset the oven to 450 degrees.
Spray the bottom and sides of a cast iron Dutch oven with cooking spray.
Scatter the onions over the bottom of the pan.
Pour the juice off of the tomatoes into a measuring cup and enough water to the juice to make 1 C of liquid.
Stir the basil, oregano and marjoram into the tomato juice mixture.
Spread the pasta into the pan and pour in 3/4 C of the tomato juice mixture.
Sprinkle the chicken with the salt and pepper and lay if over the pasta.
Spread the tomatoes evenly over the top of the chicken.
Scatter the garlic over the chicken pieces.
Place the carrots, cauliflower and bell pepper into the pan.
Pour the remaining tomato juice mixture over the vegetables.
Cover and bake 45 minutes or until the vegetables are fork tender and chicken is cooked through.

Makes 4 servings

This dish can be made using just about any type of vegetable. Mix and match corn, green beans, broccoli, zucchini, squash or even eggplant to a just throw it in there easy dinner meal.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 304; Fat 4g; Carbohydrates 34g; Cholesterol 75 mg; Sodium 660 mg; Protein 32g; Fiber 4g