Chicken, Kale + Chickpea Skillet
Ingredients
- 1.75 pounds boneless, skinless chicken thighs
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 cup whole wheat pasta, preferably a smaller noodle
- 1/2 sweet onion, chopped
- 1 bunch of kale, torn from stems and coarsely chopped
- 12 ounces of baby portobello mushrooms, quartered
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 1 (15 ounce) can of chickpeas, drained and rinsed
- 2/3 cup finely grated parmesan cheese
Instructions
- 1
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Season the chicken on both sides with salt and pepper, then place in the skillet and cook on both sides until golden brown and cooked through – about 6‑7 minutes per side. While the chicken is cooking, bring a pot of water to a boil for the pasta and cook according to package directions.
- 2
When the chicken is done, reduce the heat to medium‑low, remove the chicken and set it on a plate. Add the chopped onion with a pinch of salt to the skillet, followed by the kale and mushrooms. Sauté for 5‑6 minutes, until the vegetables are soft.
- 3
Add the minced garlic and cook for another minute.
- 4
Increase the heat slightly and pour in the white wine, allowing it to bubble for 3‑4 minutes until the alcohol evaporates.
- 5
Stir in the drained chickpeas and the cooked pasta, then mix in the finely grated parmesan cheese until everything is well combined.
- 6
Return the chicken to the skillet, placing it on top of the other ingredients, and cover for a few minutes to heat through. Taste and adjust seasoning if desired, then serve immediately.
