Award-Winning Mediterranean Herb-Crusted Chicken with Sun-Kissed Legume Pasta

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.25 tsp Garlic powder
• Pinch Red pepper flakes
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 1 large Roasted red bell pepper
• 0.25 cup Unsweetened almond milk
• 0.25 cup Low-sodium chicken broth
• 1 tbsp Nutritional yeast
• 1 clove Garlic
• 1 tsp Red wine vinegar
• 3 oz Chickpea or lentil rotini/penne pasta
• 1 cup Fresh spinach
• 0.25 cup Sun-dried tomatoes
• 0.25 cup Quartered artichoke hearts
• 2 tbsp Fresh basil leaves
• 1 tbsp Toasted slivered almonds

Instructions

1. Prepare the Chicken: Pat chicken breasts dry. In a small bowl, combine 1/2 tablespoon olive oil, dried oregano, dried thyme, garlic powder, red pepper flakes (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts.
2. Sear and Finish Chicken: Heat the remaining 1/2 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown. Reduce heat to medium-low, cover, and cook for another 8-10 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet, tent with foil, and let rest.
3. Cook the Pasta: While chicken cooks, bring a pot of lightly salted water to a boil. Add chickpea or lentil pasta and cook according to package directions until al dente. Drain well, reserving 1/4 cup of pasta water, and set aside.
4. Make the Creamy Roasted Red Pepper Sauce: In a blender, combine the roasted red bell pepper, unsweetened almond milk, low-sodium chicken broth, nutritional yeast, minced garlic, and red wine vinegar. Blend until completely smooth and creamy. Taste and season with a pinch of salt and pepper.
5. Combine Pasta and Sauce: Pour the blended sauce into the skillet (you can wipe it clean first, or use the same one the chicken was in if there's residual flavor). Heat over medium-low. Add the drained pasta, spinach, sliced sun-dried tomatoes, and drained artichoke hearts. Toss well to combine, allowing the spinach to wilt and the sauce to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
6. Serve: Slice the rested chicken breasts. Divide the pasta mixture between two plates. Top each serving with sliced chicken. Garnish with fresh chopped basil and toasted slivered almonds (if using) for an extra layer of flavor and crunch. Serve immediately.

Nutrition (per serving)