Juicy sautéed chicken thighs tossed with minced walnuts, parsley and garlic, served with protein pasta. Perfect for preparing ahead of the week and having a healthy lunch or dinner on-the-go.
8 Boneless skinless chicken thighs
14.5 oz box of protein pasta
2 cups of California walnuts
Large handful of Italian parsley
5 cloves of garlic
1 cup grated parmesan cheese,
Red pepper flakes, optional
First, prep your ingredients by chopping your walnuts in a food processor until it’s a light crumble. Chop up some Italian parsley and garlic then set it aside. Finish with grating some fresh parmesan cheese in a bowl for later.
In a large pan, sauté chicken thighs with olive oil. Next, bring a pot of water to a boil and cook your protein pasta until al dente.
Once your chicken is done cooking, remove it and add in some olive oil, your minced walnuts, parsley, and garlic. Give that a minute or two to cook and then add a splash of pasta water. Lastly, add your noodles and toss with the sauce.
Plate your pasta with the chicken, and top with parmesan cheese and red pepper flakes.
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