NUTRITION

SERVINGS

INGREDIENTS

9 oz Boneless skinless chicken thighs

2 oz Dry whole grain penne

1 tbsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Low-sodium chicken broth

2 tbsp Sun-dried tomatoes

0.5 cup Sweet corn

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.

• 2

  While the pasta cooks, chop the chicken thighs into bite-sized pieces and season them evenly with sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6-8 minutes.

• 4

  Reduce the heat to medium and add the minced garlic, sweet corn, and sun-dried tomatoes to the skillet, sautéing for 2 minutes until the garlic is fragrant.

• 5

  Deglaze the pan with the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.

• 6

  Drain the pasta and add it directly into the skillet with the chicken and vegetables.

• 7

  Toss everything together for 1-2 minutes to allow the pasta to absorb the garlic-herb sauce.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.