Award-Winning Lemon-Herb Pistachio-Crusted Chicken with Sun-Dried Tomato Chickpea Orecchiette

Ingredients

• 2 medium Boneless, skinless chicken breasts
• 0.25 cup Shelled unsalted pistachios
• 2 tbsp Whole wheat breadcrumbs
• 1 tbsp Fresh parsley
• 1 tsp Lemon zest
• 0.5 tsp Garlic powder
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 1 Egg white
• 1 tbsp Olive oil
• 4 oz Chickpea Orecchiette pasta
• 0.25 cup Sun-dried tomatoes
• 1 small Shallot
• 2 Garlic cloves
• 0.5 cup Low-sodium chicken broth
• 0.25 cup Unsweetened almond milk
• 1 tbsp Nutritional yeast
• 2 tbsp Fresh basil
• 1 tsp Fresh oregano
• 1 tbsp Fresh lemon juice
• 2 cups Baby spinach
• 1 tbsp Grated Parmesan cheese
• 1 tsp Olive oil

Instructions

1. Prepare the Pistachio Crust: In a small food processor, pulse the shelled pistachios, whole wheat breadcrumbs, 1 tbsp chopped fresh parsley, lemon zest, garlic powder, ¼ tsp sea salt, and ⅛ tsp black pepper until a coarse, pebbly meal forms. Set aside.
2. Prepare the Chicken: Pat chicken breasts very dry with paper towels. Season lightly with remaining ¼ tsp sea salt and ⅛ tsp black pepper. In a shallow dish, lightly whisk the egg white. Dip each chicken breast into the egg white, letting any excess drip off, then press firmly into the pistachio mixture to coat evenly on all sides.
3. Cook the Pasta: Bring a pot of lightly salted water to a boil. Add the chickpea orecchiette and cook according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
4. Sear the Chicken: While pasta cooks, heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Carefully place the crusted chicken breasts in the hot skillet. Sear for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet, place on a cutting board, and let rest for 5 minutes. Slice diagonally into ½-inch thick pieces.
5. Build the Sauce: Reduce heat to medium. Add 1 tsp olive oil to the same skillet (if needed). Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Deglaze the pan with low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Finish the Sauce: Stir in the chopped sun-dried tomatoes, unsweetened almond milk, nutritional yeast (if using), 2 tbsp fresh basil, and fresh oregano/thyme. Bring to a gentle simmer, then stir in the fresh lemon juice. Taste and adjust seasoning if necessary.
7. Combine and Serve: Add the cooked orecchiette pasta and baby spinach to the skillet with the sauce. Toss everything together until the spinach wilts and the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency is reached. Divide the pasta evenly between two plates. Top each serving with the sliced pistachio-crusted chicken. Garnish with additional fresh basil and a sprinkle of grated Parmesan cheese (if desired).

Nutrition (per serving)