Baked Chickpea Pasta with Chicken, Zucchini and Pine Nuts
Danalaila
August 7, 2019
Ingredients
- 1 box Penne Chickpea Pasta I used Banzo
- 3 small boneless chicken cutlets cut into bite size pieces
- 1 zucchini peeled and chopped
- 1/4 cup onion diced small
- 1 cup good marinara sauce
- 1 TBSP extra virgin olive oil
- 2 TBPS fresh grated Parmesan Reggiano
- 3/4 cup low moisture shredded mozzarella cheese add more if you like
- 2 TBSP toasted pine nuts
- 1 TBSP flat leaf parsely I used slightly dried herbs by Gourmet Garden - can find in produce section
- 1 TBSP basil I used slightly dried herbs by Gourmet Garden - can find in produce section
- salt and pepper
Marinade for Chicken
- 2 TBSP extra virgin olive oil
- 1 TBSP red wine vinager
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- salt and pepper
Servings:
Units:
Instructions
- In a large ziplock bag add the chicken pieces and all the marinade ingredients and toss all around to combine. Place in the refrigerator for at least 30 minutes - I did mine for 2 hours.
- Next, in a saute pan on low heat add the pine nuts and toast until lightly brown and then take out and set aside. Meanwhile, cook the chickpea pasta to package instructions - rinse and drain - set aside.
- In the same large sauce pan add 1 TBSP of the olive oil and the chopped onion with a pinch of salt and cook about 5 minutes.
- Next, add in the chicken that has been marinating and cook for about 5 minutes but not all the way through.
- Next, add in the chopped zucchini and season it with salt and peeper and add in the parsley and basil and cook for about 5 more minutes.
- Next, add in the cooked pasta, cup of marinara sauce and the parmesan cheese and mix well to combine.
- Last, transfer the pasta mixture to a baking dish, top with the mozzarella cheese and bake at 350 degrees for 15 minutes.
- My daughter loves this recipe ...it tastes like baked ziti but a much healthier version and I hope you love it as much as we do! :)
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