Skillet Whole Wheat Pasta with Chicken and Chickpeas

Ingredients

• 15 oz garbanzo beans drained and rinsed canned
• 28 oz canned tomatoes whole peeled canned
• 1 sprig rosemary leaves fresh
• 3 servings pepper black freshly ground
• 1.8 cups chicken broth low sodium homemade store-bought
• 3 tablespoons olive oil 
• 0.5 cup parmesan grated plus more for garnish
• 0.3 cup shallots thinly sliced
• 1.5 pounds chicken breast boneless skinless trimmed (3 to 4 breast halves)
• 3 cups farfalle pasta whole wheat

Equipment

• bowl
• frying pan
• potato masher

Directions

1. Season the chicken breasts with salt and pepper.
2. Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until hot.
3. Add the chicken breasts and sear on all sides until golden-brown, 5 to 6 minutes per side. Set aside.
4. In the same pan, heat the remaining tablespoon of olive oil over medium heat until hot.
5. Add the shallots and a pinch of salt and cook until softened, about 2 minutes.
6. Add the garlic and chile flakes and cook, stirring constantly, until aromatic, about 30 seconds.
7. Add the tomatoes and allow to cook until the tomatoes soften, then break them apart with a potato masher, 3 to 4 minutes.
8. Add the rosemary sprig to the pan. Cover, and lower the heat to maintain a gentle simmer, and allow the sauce to cook until thickened, 10 to 12 minutes. Season to taste with salt and pepper.
9. Add the stock and bring to a simmer. Stir in the pasta, chickpeas and ½ cup grated Parmesan. Cover and cook for 5 minutes. Stir pasta, place the chicken breasts over top, pouring in any pan juices, cover, cover, and continue cooking until pasta is done and the chicken has cooked through, 5 to 7 minutes longer.
10. Remove the rosemary sprig and discard. Slice chicken if desired.
11. Serve the pasta in bowls, place the chicken breasts on top and finish with a generous sprinkling of Parmesan.