Macros (makes 6 servings):
- 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
- 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
- Season chicken thighs with salt and pepper on both sides
- Add 3 TBSP olive oil to a large pan/wok and set the stovetop burner on high.
- Pre-heat oven to 400 ºF
- Sear chicken thighs for 3-4 minutes each side (skin side down first). I did this in two rounds (3 thighs at a time)
- While the chicken is cooking in the pan, line a small baking sheet with foil and spray with non-stick spray.
- 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!)
- Discard the olive oil and melt 3 TBSP butter to the pan/wok. Add garlic and cook until golden brown.
- 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.
- Add the parmesan cheese and continue to cook until the sauce thickens.
- Add cooked noodles to meal prep container, followed by the chicken thighs, and top with the sauce.