Seared Chicken and Fregola Sarda

🥘 Ingredients

• chicken
• chicken breasts
  2
• chicken broth
  2 c
• chopped fresh herbs
  4 tbsp
• fregola sarda pasta
  1 c
• lemon juice
  2 tbsp
• lemon zest
  1
• olive oil
  4 tbsp
• pepper
• salt

🍳 Cookware

• skillet
• skillet
• saucepan
• bowl

1. 1

   Place chicken breasts in a ziplock bag. Pound the chicken breasts to an even thickness. Season both sides with salt and pepper .

   chicken breasts: 2, chicken breasts, salt, pepper
2. 2

   Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown and cooked through. Set aside and let rest.

   olive oil: 2 tbsp, chicken breasts
3. 3

   Toast fregola sarda pasta in a dry skillet over medium heat until lightly browned. Bring chicken broth to a boil in a saucepan . Add the toasted fregola sarda pasta to the boiling broth. Reduce heat to low, cover, and simmer for 15-20 minutes or according to package directions.

   fregola sarda pasta: 1 c, chicken broth: 2 c, fregola sarda pasta
4. 4

   While the fregola cooks, make the lemon-herb sauce. In a small bowl , whisk together lemon zest , lemon juice , olive oil , and chopped fresh herbs . Season with salt and pepper to taste.

   lemon zest: 1, lemon juice: 2 tbsp, olive oil: 2 tbsp, chopped fresh herbs: 4 tbsp, salt, pepper
5. 5

   Once the fregola sarda pasta is cooked, drain any excess liquid. Add the lemon-herb sauce and toss to coat. Slice the rested chicken breasts. Serve the chicken over the fregola, garnished with extra herbs and a lemon wedge.

   fregola sarda pasta, chicken