|2 servings||calories per servings 540||protein serving 36 g||carbs per serving 56 g||total fat per serving 20 g|
Hearty enough to be comfort food but light enough to enjoy on a casual evening in, this quick fix pasta dish comes together easily and so deliciously. Seared chicken and just a splash of heavy cream make it satisfying, but the fragrant sauté of sweet peppers and onion is the flavor showstopper here. Garlic, tomatoes, and a dash of fresh thyme augments the dish with herbaceous flavors, assuring that every forkful is as delightful and satisfying as the last.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||6 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Chop tomatoes.
• Discard pepper stems and seeds. Thinly slice flesh.
• Halve onion. Peel and slice 1 half (save remaining half for another use).
• Mince garlic.
• Pick and chop thyme leaves.
• Halve lemon. Juice 1 half; cut remaining half into wedges.
• Thinly slice chicken.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 8 minutes.
• Reserve 1/4 cup cooking liquid.
• Drain pasta.
While pasta cooks, season chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook, stirring occasionally, until chicken is opaque throughout, 4-5 minutes.
• Transfer chicken to a plate.
• Add onion and peppers. Cook, stirring, until tender, about 5 minutes.
• Add tomatoes and garlic. Cook, stirring, until tomatoes are tender, about 3 minutes.
• Return chicken to pan.
• Add thyme and 1/4 cup cream (save remaining cream for another use). Cook, stirring and scraping to incorporate, about 1 minute.
• Remove pan from heat. Taste and adjust seasoning as desired with kosher salt and pepper. Adjust consistency as desired with reserved cooking liquid.
Toss greens with 1 teaspoon olive oil, lemon juice and 1/4 teaspoon kosher salt.
• Divide pasta between 2 plates.
• Top with chicken mixture.
• Serve with greens and lemon wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...