Italian Chicken and Chickpeas
Nutrition :
199 calories,
5 stars -
based on 99 reviews
Yield : 4 servings
Ingredients
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2 tablespoons olive oil4 skinless, boneless chicken breast halves2 tablespoons dried rosemary1 tablespoon olive oil3 cloves garlic, minced1 (15 ounce) can tomato sauce1 teaspoon Italian seasoning½ teaspoon cayenne pepper1 ½ teaspoons white sugar1 bay leaf¼ teaspoon crushed red pepper flakes1 (15 ounce) can garbanzo beans, drained and rinsed
Directions
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
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