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.

     

     

http://www.great-chicago-italian-recipes.com/chicken_breasts_with_rapini.html

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