NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1.5 oz chickpea pasta

0.5 tbsp olive oil

2 cloves garlic

2 tbsp sun-dried tomatoes

0.5 cup chicken broth

1 tbsp heavy cream

1 tbsp grated parmesan cheese

0.25 tsp red pepper flakes

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  Season the chicken thighs on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  In the same skillet, add minced garlic and chopped sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.

• 7

  Stir in the parmesan cheese and red pepper flakes, letting the sauce simmer for 2-3 minutes until slightly thickened.

• 8

  Return the chicken to the skillet and toss with the cooked pasta to coat everything in the sauce.

• 9

  Garnish with freshly chopped basil before serving.