Balsamic Chicken Thighs & Green Pasta

Start by trimming the fat and ligaments off of the chicken thighs. Add them to a small bowl with a lid. Toss them in the balsamic vinegar and minced garlic, then add the seasonings listed and toss again. Marinate in the fridge for 30-40 minutes with the lid on.

Heat a cast iron grill pan or a barbecue over medium heat, coat with avocado oil, and add the chicken thighs. Allow them to cook for 4-5 minutes, then flip and cook for another 4-5 minutes. Remove them when the internal temperature hits 165F and set aside on a plate to rest.

To a small pot of salted boiling water, add the washed spinach and peas. Blanch them for 2 minutes together, then use a slotted spoon to remove them from the water and set aside. Start cooking the pasta in the same pot.

In a blender, combine blanched spinach and peas, cottage cheese, nutritional yeast, the seasonings listed, and a bit of pasta water (1/4 cup to start).

Once pasta is al dente, drain and reserve more pasta water.

In the same pot, add the blended sauce, pasta, and a bit more pasta water. Gently stir over medium to low heat until evenly coated and warm.

Grate the parm over the pasta and stir until it has melted into the sauce.

Serve the sliced chicken thighs over the green pasta along with any sautéed veggie, add extra parm, and enjoy!