Let’s start this dish by sautéing an onion in a few tablespoons of olive oil over medium heat…
After your onion has become translucent (about 5 minutes), go ahead and add 3 diced boneless, skinless chicken breast to your hot pan.
Have you seen of this, heard of this?! It’s a busy home cook’s best friend! A whole bunch of herbs and garlic already chopped up and ready to go! The taco seasoning is another favorite of mine!
You can season up this dish with a few teaspoons of this, or good ol’ dry Italian seasoning will also work well. Don’t forget the sea salt and fresh pepper!
Once your chicken has browned (about 7-10 minutes), go ahead and throw a drained can of chickpeas (garbanzo beans) into your pan…
Then add 1 cup of cherry tomatoes…
Not a big fan of tomatoes? Any veggie would be great here! Diced zucchini, broccoli, cauliflower, sliced bell peppers; I could go on and on!
Time to deglaze your pan with a cup of white wine (or chicken stock if your out of wine!).
Allow your wine to simmer over low to medium heat for a few minutes. Nothing easier or tastier than a simple white wine reduction sauce! Feeling decadent? Go ahead and add a little heavy cream to your sauce, YUM!!
Over pasta, topped with a little parm, and this easy meal is ready to go!
Of course I had to share a photo of my family right after I was crowned! Thank you Las Vegas Image Studio for the wonderful photos!
- Serves 6
- 1 white onion, sliced
- 3 boneless, skinless chicken breast, diced
- 1 8oz can drained chickpeas (garbanzo beans)
- 1 cup cherry tomatoes
- 1 cup white wine (or chicken stock)
- season to taste with salt, pepper, Italian seasoning