Chicken thighs and sun-dried tomato sauce

Macros (makes 6 servings):

Protein: 56
Carbs: 93
Fat: 76
Calories: 1280

Grocery List:

• Chicken thighs (3 lbs – one package of six thighs)
• Fettucine noodles (12 servings which is just under 2 packages. I used Marino brand)
• Olive oil (3 TBSP)
• Butter (3 TBSP)
• Garlic (minced – I use the big jar from Costco)
• White cooking wine (1 cup)
• Heavy cream (2 cups or one 16 oz container)
• Chicken broth (2 cups)
• Sun dried tomatoes (one 7 oz jar)
• Shredded parmesan cheese (one 8 oz package)
• Dijon mustard (1 TBSP)
• Seasonings: salt, pepper, garlic powder, onion powder, basil, oregano

Directions:

1. Add water and some salt to a large pot and bring to a boil. Add noodles and cook until desired tenderness. Drain and set aside
2. Season chicken thighs with salt and pepper on both sides
3. Add 3 TBSP olive oil to a large pan/wok and set the stovetop burner on high.
4. Pre-heat oven to 400 ºF
5. Sear chicken thighs for 3-4 minutes each side (skin side down first). I did this in two rounds (3 thighs at a time)
6. While the chicken is cooking in the pan, line a small baking sheet with foil and spray with non-stick spray.
7. Add seared chicken to baking sheet and cook in the oven until the chicken thighs reach an internal temp of 165 ºF (about 8-10 minutes – check frequently though… you don’t want overcooked chicken!)
8. Discard the olive oil and melt 3 TBSP butter to the pan/wok. Add garlic and cook until golden brown.
9. Add your liquid ingredients (white wine, chicken broth, heavy cream), Italian seasonings, and Dijon. Bring to a boil and let it simmer for ~10 minutes.
10. Add the parmesan cheese and continue to cook until the sauce thickens.
11. Add cooked noodles to meal prep container, followed by the chicken thighs, and top with the sauce.