One Pot Tomato Parmesan Brown Ale Fettuccini with Chicken

By cindyandmojo

Ingredients

• 4 chicken thighs
• salt and pepper
• 3 tbs olive oil
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 15 asparagus stalks, trimmed
• 3 cloves garlic, minced
• 12 ounces brown ale
• 2 lbs fresh tomatoes, diced
• 6 wt oz tomato paste
• 4 wt oz parmesan (with rind)
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 8 wt ounces fettuccini noodles

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Sprinkle chicken thighs on all sides with salt and pepper.

Heat olive oil in a large pot over medium high heat. Cook chicken on both sides until cooked through, remove from pot, chop.

Add onions and carrots, cooking until softened, about 5 minutes.

Add the asparagus and garlic, cook until asparagus is slightly browned.

Stir in the beer, scraping to deglaze the pot.

Add the tomatoes and tomato paste, simmer until the tomatoes have broken down. Grate the parmesan, reserve the rind. Sprinkle the pot with parmesan, stir until combined, Add the rind to the pot as well.

Stir in the garlic powder, oregano. Add the fettuccini noodles, cooking until noodles are al dente.

Plate the noodles, top with chicken.