-
4 (11 ounce) chicken leg quarters
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1 ¾ teaspoons salt, or more to taste, divided
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3 tablespoons vegetable oil
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1 red bell pepper, cut into strips
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1 cup sliced onion
-
6 cloves garlic, thinly sliced
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2 tablespoons chopped fresh oregano
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1 ½ teaspoons dried thyme
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1 (28 ounce) can tomato puree
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½ cup water
-
1 (15.5 ounce) can cannellini beans, drained and rinsed
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2 tablespoons red wine vinegar
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8 ounces dried fusilli or penne pasta
Nutrition Information
256
Calories
34g
Carbohydrates
23g
Protein
376mg
Potassium
6g
Fiber
8g
Sugar
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