Creamy Chicken Chickpea Pasta (a2)
by Tanvi Parikh
Macros
- Total calories
- 358
- Protein
- 28 g
- Carbs
- 36 g
- Fat
- 14 g
- Fiber
- 8 g
- Sugar
- 8 g
- Cholesterol
- 66 mg
- Sodium
- 147 mg
- Potassium
- 599 mg
- Vitamin A
- 2218 IU
- Vitamin C
- 12 mg
- Calcium
- 84 mg
- Iron
- 7 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.4 µg
- Magnesium
- 68 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 45 g Chickpea Pasta (dry)
- 1 tsp Extra Virgin Olive Oil
- 1⅓ tbsp Shallot (chopped)
- 1⅓ tbsp Tomato Paste
- ⅔ Garlic (clove, thinly sliced)
- 70 g Chicken Thighs (boneless, skinless, chopped into bite-size pieces)
- Sea Salt & Black Pepper (to taste)
- 1 tbsp Cashews
- ⅓ cup Water (reserved from cooking pasta, divided)
- ⅔ cup Baby Spinach
Steps
Cook the pasta according to package directions. Reserve some pasta water for later.
Heat a Dutch oven or large pot over medium-low heat and add the oil. Once hot, add the shallot and cook for two minutes, stirring often, until softened. Add the tomato paste and cook, stirring often, until deep red in colour, about five minutes.
Add the garlic and cook for one minute, and then add the chicken and season with salt and pepper. Cook, stirring occasionally until the chicken is cooked through, about 11 to 13 minutes.
Combine the cashews and 3/4 of the reserved water in a blender. Blend until smooth and creamy.
Add the spinach to the pot and sauté until just wilted. Add pasta and the remaining water to the pot and turn the heat to low. Add the cashew cream and toss until coated and warmed through.
Divide evenly between plates and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/3 cup.
- More Flavor: Add chili flakes. Season the chicken with Italian seasoning.
- Additional Toppings: Top with chopped parsley.
- No Cashews: Use heavy cream instead.