Delicious Chickpea Lentil Pasta, tossed with rich sun-dried tomato sauce and grilled chicken, and topped with mozzarella — it makes a nutritious and healthy dinner for the whole family!
INGREDIENTS
2 packages Chickapea Penne
1 lb. boneless skinless chicken breast (500 g.)
¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.)
1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.)
½ cup water (120 ml.)
¼ tsp. red pepper flakes (1.5 g)
1 garlic clove (minced)
½ cup Half & Half (120 ml.)
½ cup Parmesan cheese (65 g.)
1 cup shredded mozzarella (130 g.)
Fresh thyme, to garnish
INSTRUCTIONS
Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.
Cut the chicken into ½-inch-thick slices and season with salt and pepper on both sides.
In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.
Add the chicken pieces and penne to the sauce and mix everything well.
Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately
Reviewed by EL KATIBI MARIA
on
August 21, 2023
Rating:
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