This is one of my favorite dishes. The peas naturally hide inside the pasta and make a nice flavor pairing. The dark meat is a nice change from white meat. I eat a smaller portion to adjust-down calories. The chicken pairs very well with the mushrooms and the bright flavor of the sun dried tomatoes, it’s a richer flavor that you’d usually find in a calorie-richer dish! Easy and quick to prepare.
Ingredients for 2 people:
- 4 ounces boneless chicken thighs no skin
- 1 cup of frozen peas
- 112 grams dry small shell pasta, cooked al dente
- 4 sun dried tomatoes, drained
- 40 grams of mushrooms
- olive oil in a pump spray can
- 1 T bread crumbs
- a teaspoon of grated parmesan
- fresh basil
Start a pot of water boiling for pasta. Set strainer in sink, add frozen peas, you will thaw by pouring hot pasta into strainer and draining boiling water. Sauté chicken until done, remove and slice. Add chicken back to pan, then add the sun dried tomatoes. Add fresh basil and herbs from garden, then take a few tablespoons of pasta water from the pasta and add to mix. If the pasta finishes first, save a little water. It has a tiny bit of starch and adds a nice finish to the chicken and also dilutes the browned bits in pan. Toss everything together when done. Add a sprinkle of bread crumbs or red pepper flakes. Finish with cheese.
Per serving: 255 calories, 24g carb, 2g fat, 44g protein
Don’t eat in front of TV, set a table, taste your food, chew it and enjoy it!