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In a large non-stick pot, heat it over medium heat.
Add the chicken thighs and cook them for about 3 minutes on each side.
While the chicken is cooking, peel the onion and slice it directly into the pot with the chicken.
Add the bow tie pasta to the pot.
Pour in the four cups of chicken broth.
Stir in half a cup of tomato paste and mix everything together.
Reduce the heat, cover the pot, and let it cook for about 10 minutes.
Meanwhile, prepare a salad by washing any vegetables you have on hand.
Combine the vegetables with fresh lemon juice, olive oil, salt, and black pepper, then toss everything together.