Ingredients
Scale
- 8 oz Chickpea Penne
- 1.5 lbs Chicken Breast, cut into bite-sized pieces
- 1 tbsp Olive Oil
- 3 cloves Garlic, minced
- 1 small Shallot, finely diced
- 1 can (15 oz) Crushed Tomatoes
- 1/2 cup Heavy Cream (or full-fat coconut milk for dairy-free)
- 1/4 cup Grated Parmesan Cheese
- 1 cup Fresh Spinach, packed
- 1/2 cup Fresh Basil leaves, chiffonade
- 1 tsp Dried Oregano
- 1/2 tsp Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- Step 1: Preparation Start by boiling a large pot of salted water. While the water heats up, dice your chicken breasts into even 1-inch cubes. Pat them dry with a paper towel and season generously with salt, pepper, and dried oregano. Mince the garlic, dice the shallots, and slice your fresh basil into thin ribbons.
- Step 2: Cooking the Pasta Add the chickpea penne to the boiling water. Cook according to the package instructions, but aim for “al dente”—usually about 1 to 2 minutes less than the recommended time. Chickpea pasta can become mushy quickly, so watch it closely. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain and set aside.
- Step 3: Searing the Chicken Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear the chicken until it is golden brown on all sides and cooked through, approximately 6 to 8 minutes. Remove the chicken from the skillet and place it on a plate, keeping it warm.
- Step 4: Building the Creamy Sauce In the same skillet, lower the heat to medium. Add the shallots and garlic, sautéing for 2 minutes until fragrant. Pour in the crushed tomatoes and red pepper flakes. Let the sauce simmer for about 5 minutes. Stir in the heavy cream and parmesan cheese, whisking until the sauce is smooth and slightly thickened. Toss in the fresh spinach and stir until it wilts.
- Step 5: Combining and Serving Return the cooked chicken and the chickpea penne to the skillet. Toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Fold in the fresh basil at the very end to preserve its bright flavor. Serve immediately while hot.
- Cook Time: 40 minutes