Award-Winning Tuscan Herb Chicken & White Bean Ragu with Sun-Dried Tomato Chickpea Orecchiette

Ingredients

• 12 oz Boneless, Skinless Chicken Breast
• 5 oz Chickpea Orecchiette
• 2 tbsp Olive Oil
• 1 small Yellow Onion
• 2 Celery Stalks
• 1 medium Carrot
• 4 Garlic Cloves
• 1/4 cup Sun-Dried Tomatoes
• 14.5 oz Crushed Tomatoes
• 1/2 cup Low-Sodium Chicken Broth
• 15 oz Cannellini Beans
• 1 tbsp Fresh Rosemary
• 1 tbsp Fresh Thyme
• 1 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Balsamic Vinegar
• to taste Salt
• to taste Black Pepper
• 2 tbsp Toasted Pine Nuts
• 2 tbsp Fresh Parsley
• 1/2 tsp Lemon Zest

Instructions

1. Pat the diced chicken breast dry and season generously with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove chicken from the skillet and set aside.
3. Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, celery, and carrot. Sauté until softened, about 5-7 minutes.
4. Stir in the minced garlic, chopped sun-dried tomatoes, fresh rosemary, fresh thyme, dried oregano, and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in the balsamic vinegar and deglaze the pan, scraping up any browned bits from the bottom. Add the crushed tomatoes, low-sodium chicken broth, and rinsed cannellini beans. Bring to a simmer.
6. Return the cooked chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the chicken to become tender.
7. While the ragu simmers, cook the chickpea orecchiette according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
8. Once the ragu is ready, taste and adjust seasoning with salt and pepper. If the ragu is too thick, stir in a splash of the reserved pasta water to reach desired consistency.
9. Add the drained pasta directly to the ragu and toss gently to combine. Divide between two serving bowls.
10. Garnish each serving with toasted pine nuts, fresh chopped parsley, and a sprinkle of lemon zest for a bright finish. Serve immediately.

Nutrition (per serving)