Italian Chicken and Chickpeas recipe

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Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Nutrition Info

330.2 calories
carbohydrate: 25.3 g
cholesterol: 58.5 mg
fat: 13.8 g
fiber: 5.6 g
protein: 27.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 809 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Stir the garbanzo beans into the skillet, continue cooking until the beans are heated, 2 to 3 minutes more.

Recipe Yield

4 servings

Recipe Note

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

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