Ingredients
The following ingredients have 7 Servings
- 3 cups pasta (bow tie or other shape noodle)
- 2 tbsp olive oil
- 1 lb. chicken breasts (boneless, skinless; chopped)
- 1 tsp oregano (dried)
- 1 tsp basil (dried)
- 1/2 tsp thyme (dried)
- 1/4 tsp cayenne pepper ({optional})
- 1/2 onion (sweet; chopped)
- 3 cloves garlic (minced)
- 1 medium zucchini (chopped)
- 1/4 tsp salt
- dash pepper
- 1 1/2 cups chickpeas (cooked {see below for instructions on how to cook dry garbanzo beans})
- 1 29 oz can tomatoes (diced)
- 1 cup chicken broth
- 4 cups spinach (fresh {loosely packed})
- 2 tbsp tomato paste
- 1/4 cup pine nuts (toasted)
- 1/4 cup parsley (fresh; chopped)
- parmesan cheese
- parsley (freshly chopped)
Instruction
- Heat a large pot of water over medium high heat until boiling. Add the pasta and cook the pasta according to the package. Drain and keep warm.
- While the pasta cooks heat the 2 Tablespoons olive oil in a large skillet over medium high heat. Add the chicken, oregano, basil, thyme and cayenne red pepper and sauté for 4 minutes, stirring occasionally. Add the onion, garlic, zucchini, salt and pepper and continue to cook until chicken is cooked through, 4 more minutes.
- Add the chickpeas*, diced tomatoes, chicken broth, spinach and tomato paste and let simmer for 4 minutes, until the spinach is wilted.
- Heat a dry small skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
- In a large serving bowl add the pasta to the chicken mixture and stir until combine. Stir in the freshly chopped parsley and garnish with the toasted pine nuts.
- Serve warm with extra fresh parsley and parmesan cheese.
