Scarlet Hearth Penne with Marjoram Chicken & Pistachio-Mint Gremolata

Ingredients

• 100 g Whole-wheat penne
• 2 each Boneless, skinless chicken breasts
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried marjoram
• 1/4 tsp Black pepper
• 1/4 tsp Kosher salt
• 1.5 Tbsp Olive oil
• 1/2 small Yellow onion
• 2 each Garlic cloves
• 1 cup Jarred roasted red peppers
• 1 can Low-sodium cannellini beans
• 1/2 cup Low-sodium vegetable broth
• 1 tsp Red wine vinegar
• 3 oz Baby spinach
• 1/2 cup Cherry tomatoes
• 1 Tbsp Unsalted pistachios
• 2 Tbsp Fresh mint leaves
• 1/2 tsp Lemon zest

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook the whole-wheat penne according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
2. While the pasta cooks, pat the chicken breasts dry. Season evenly with smoked paprika, dried marjoram, 1/4 tsp black pepper, and 1/4 tsp kosher salt. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the skillet and set aside on a cutting board to rest.
3. Reduce heat to medium. Add the remaining 1/2 Tbsp olive oil to the skillet. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
4. In a blender, combine the sautéed onion and garlic, drained roasted red peppers, rinsed cannellini beans, low-sodium vegetable broth, and red wine vinegar. Blend until completely smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
5. Pour the blended sauce back into the skillet. Bring to a gentle simmer. Slice the cooked chicken breasts into 1/2-inch thick strips or dice into bite-sized pieces. Add the chicken, baby spinach, and halved cherry tomatoes to the sauce. Cook for 2-3 minutes, stirring gently, until the spinach is wilted and the tomatoes are slightly softened.
6. Add the cooked penne to the skillet with the sauce and chicken. Toss well to coat everything evenly. If needed, add another splash of reserved pasta water to loosen the sauce.
7. For the gremolata: In a small bowl, combine the toasted chopped pistachios, fresh chopped mint, and lemon zest.
8. Divide the pasta between two plates. Garnish generously with the pistachio-mint gremolata before serving.

Nutrition (per serving)