Chicken Breasts with Rapini and Tomatoes

Chicken Breasts with Rapini and Tomatoes

Serves 4 people

INGREDIENTS

Chicken

• 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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