Recipe:
1.75 pounds boneless, skinless chicken thighs (I used chicken breasts to get them used up)
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons olive oil
1 cup whole wheat pasta, preferably small noodle
1/2 sweet onion, chopped
1 bunch kale, torn from stems and coarsely chopped
12 ounces baby portobella mushrooms, quartered (I substituted a can of artichoke quarters)
3 garlic cloves, minced
1/3 cup dry white wine
1 (15 ounce) can chickpeas, drained
2/3 cup finely grated parmesan cheese
Heat a large skillet over medium-high heat and add olive oil. Season chicken on both sides with salt and pepper, then place in skillet and cook on both sides until golden brown and cooked through, about 6-7 minutes per side. While the chicken is cooking, prepare the water for pasta and cook according to package directions.
Once chicken has cooked, reduce heat to to medium-low, place chicken on a plate, and add onions with a pinch of salt, kale, and mushrooms (or artichokes). Saute for 5-6 minutes, or until soft.
Add garlic and saute for 1 minute more.
Increase heat slightly and add white wine, letting it cook and bubble for 3-4 minutes while alcohol cooks out.
Add chickpeas and pasta, then stir in parmesan cheese until everything is combined.
Place chicken back on top of ingredients and cover for a few minutes until heated through.
Serve immediately.
Verdict:
Yum! There is nothing about this that I would change (well, except make it with mushrooms if I got the chance). It was bursting with flavor not to mention all sorts of awesome nutrients, especially with foods like kale and chickpeas that we don't eat in this house all the often. Love the variety. This will end up on our dinner table often.
And the best part? Are you ready for this?
The onions.
That's right, I said it. The onions were phenomenal. Usually, even when I 'like' the onions in a dish, I will only eat them in a bite with other food. These I ate by.them.selves. This is HUGE in my world. HUGE.
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