Tonight we had a delicious meal that I discovered in the October issue of Rachel Ray magazine. It was called Chicken Thigh Goulash with Buttered Bow Ties. It was really, really delicious and we highly recommend it!

Bring a large pot of water to a boil.

While the water is heating, in a large skillet, heat 2 tablespoons of olive oil over medium- high heat. Add at least 1 pound of boneless chicken thighs to the skillet and season with salt and pepper. Cook until lightly browned, stirring often, about 4 minutes. Add 1 large chopped onion, 1 peeled and grated carrot, 1 rib of finely chopped celery, 3-4 finely chopped garlic cloves and 1 bay leaf. Season. Cook, partially covered and stirring occasionally, until the vegetables soften, 7 to 8 minutes. Add 3 teaspoons of paprika and a little cayenne to taste and stir to toast the spices, about 1 minute. Add 1 1/2 cups of chicken stock and 2 seeded and chopped tomatoes. Reduce the heat and let the goulash simmer while the pasta cooks.

Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and the cooking water back to the hot pot. Add 3 tablespoons of butter and 3 tablespoons of chopped dill, 3 tablespoons of chives, and toss to coat. Add 1 tablespoon of lemon juice and season with salt.

Off heat, stir in 1/3 cup of sour cream into the goulash. Toss the goulash with the pasta and divide among shallow bowls.

Chicken Thigh Goulash with Buttered Bow Ties