Dinner · 40 min · greek

Hilopites with Braised Chicken

Hilopites does the heavy lifting here, with chicken thighs rounding it out. A Greek dinner that takes 40 minutes, start to finish. It is weeknight cooking that still hits your targets — 57 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Hilopites
• 1.5 lb Chicken thighs
• 28 oz Canned crushed tomatoes
• 1 Yellow onion
• 3 cloves Garlic
• 1/2 cup Dry red wine
• 3/4 cup Mizithra or parmesan
• 1/3 cup Olive oil
• 1/2 Cinnamon stick
• 2 tsp Salt

Steps

1. Brown the chicken thighs hard in the olive oil until the skin is deeply golden — the rendered fat and fond become the sauce’s foundation. Lift out.
2. Soften the onion in the same pot, add the garlic and wine, and reduce by half. Stir in the tomatoes, cinnamon, and salt; return the chicken and braise covered 20 minutes until tender.
3. Meanwhile, boil the hilopites 2 minutes less than the package says — they finish in the sauce, and egg pasta overcooks in a blink.
4. Lift the chicken out, shred it coarsely, and stir the pasta into the sauce with a cup of pasta water. Simmer 3 minutes, tossing, until the sauce clings to every square of pasta.
5. Serve in wide bowls with the shredded chicken on top and a blizzard of mizithra. The square little noodles catch sauce in a way round pasta never does.

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