We’ve marinated this boneless, skinless chicken breast in a collection of herbs overnight, so you get the most potent flavors possible: thyme, rosemary, parsley, and garlic. This cut of meat will come to you whole, so you’re free to slice and dice it however you like. The rest of the meal is a single pan dish. After adding the mushrooms and cherry tomatoes to the chicken, the pan gets a splash of white wine to deglaze and combine all the flavors and is finished with a local, grass-fed, and pre-seasoned cream. All of this gets poured over a bed of amaranth pasta, which has an earthy, slightly almondy flavor.