I’m one pound away from my pre-baby weight. ONE POUND. The scale has been obnoxiously taunting me the past six months, because I’ve been stuck at the same weight for what seems like an eternity…
INGREDIENTS
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- 1¼ tsp. salt, divided
- 1 large chicken breast (about ½ lb.), cut in half lengthwise
- 12 oz. campanelle (or something similar)
- 1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
- ½ cup half & half
- 5 oz. goat cheese
- ½ cup diced onion
- 2 garlic cloves, minced
- 2 cups chopped kale
INSTRUCTIONS
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
- Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.
