Chicken Breasts with Rapini and Tomatoes

4 boneless skinless chicken breasts, cut into pieces
1 tsp of salt
1 tsp of fresh ground black pepper
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of thyme
2 Tbls of light extra virgin olive oil

Rapini
2 Tbls of light extra virgin olive oil
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
1 bunch of rapini, stems removed and chopped
2 cups of cherry tomatoes
2 Tbls of balsamic vinegar
1/2 cup of white wine
1/2 cup of fat free low sodium chicken broth
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 pound of whole wheat fusilli pasta

PREPARATION
Season the chicken with the salt, pepper, oregano, basil and thyme.
In a large frying pan sauté the chicken on both sides in 2 Tbls of oil until the chicken is browned. Around 4 to 5 minutes per side.
Remove the chicken from the pan and set aside.
Heat the remaining 2 Tbls of oil and add the onions and garlic. Cook for 1 minutes.
Add the rapini and cook until slightly wilted.
Stir in the tomatoes, vinegar, wine, chicken broth, salt and pepper.
Cook until the tomatoes are heated through and tender.
Return the Chicken to the pan and cook for an additional 10 to 15 minutes.
In 6 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.
Drain and plate the pasta.
Top with the rapini and tomatoes.
Top with chicken breasts.

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