Middle Eastern Pasta Skillet

4 Chicken Thighs
2 Cans Canned tomatoes with balsalmic vinegar and olive oil
1 can white beans
6 oz dried bow tie pasta
parmesan cheese

Sear the chicken thighs in a large skillet. Get them nice and brown on both
sides. I didn't need to add oil to the pan, but you might, depending on the
skin and how much fat is in it. When nice and brown, pour the two cans of
diced tomatoes over the top. Make sure you use the kind with balsalmic
vinegar, olive oil and spices. This is where the dish gets all of it's spices
from. Cover the chicken and simmer for about 45 minutes or until very tender.
In the meantime, cook the pasta and drain. When the chicken and pasta are both

done, remove the chicken from the skillet, skin and debone it, shred it and add
it back to the skillet with the beans and the pasta. Stir well and heat
through. Sprinkle each serving with a little parmesan cheese. Serves 4
easily. I served it with hummus and middle eastern flatbread.