NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken thighs

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

1 cup bell peppers

0.25 cup onion

1 tsp garlic

0.25 cup tomato puree

0.25 cup whole wheat penne pasta

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the whole wheat penne in boiling salted water until al dente, then drain and set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-7 minutes per side.

• 4

  Remove the chicken from the pan, let it rest for a few minutes, and then slice it into bite-sized strips.

• 5

  In the same skillet, sauté the sliced bell peppers and onions until they are tender and slightly caramelized.

• 6

  Stir in the minced garlic and dried oregano, cooking for one minute until fragrant.

• 7

  Pour in the tomato puree and simmer the sauce for two minutes to meld the flavors.

• 8

  Add the cooked pasta and sliced chicken back into the skillet, tossing well to combine and heat through.

• 9

  Serve warm, garnished with a sprinkle of fresh parsley.