Mediterranean Chicken Thigh Pasta Bake

1Preheat the oven to 180°C (350°F).

2Season the chicken thighs with salt, pepper, rosemary (1 tbsp), and thyme (1 tbsp). Sear them in a hot pan until golden brown on both sides. Set aside.

3In the same pan, sauté chopped onion (1), tomato (1), carrot (1), and minced garlic (3 cloves) until softened.

4Add cream (1 cup) to the pan and simmer for a few minutes until the sauce thickens slightly.

5Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

6Tear the bread into small pieces and toast them in the oven until crispy.

7Chop the walnuts (½ cup) and feta cheese (½ cup) into small pieces.

8In a large bowl, combine the cooked pasta (200 g), chicken thighs, sautéed vegetables, olives (¼ cup), walnuts (½ cup), and feta cheese (½ cup). Mix well.

9Transfer the mixture to a baking dish.

10Top the mixture with the toasted bread pieces and cheese (1 cup).

11Bake in the preheated oven for 20-25 minutes or until the cheese (1 cup) is melted and bubbly.

12Serve the Mediterranean Chicken Thigh Pasta (200 g) Bake hot, garnished with sliced cucumber (1) on the side.