1.In a large pot cook the pasta in salted water until ‘al dente’.  The pasta water should be salted like the sea.

2.In a medium saute pan, over medium heat, add the olive oil and brown the chicken thighs until half cooked. 

3.Add the red onion and cook until the onion s start to soften.   Add the minced garlic, chopped tomato and chick peas constantly tossing over medium to high heat.  

4.Once the chicken is close to fully cooked add the white wine to the pan to deglaze.

5.Add the rapini and continue to saute for 3-4 minutes. Salt and pepper to taste and remove from heat . 

6.Add pasta and top with your favourite cheese ( suggested cheeses: pecorino Romano, Grana Podano, Parmigiano Reggiano)