Chickpea Rotini with Chicken, Grilled Asparagus and Corn
Danalaila
July 15, 2019
Ingredients
- 1 8 oz box Organic Chickpea Rotini I used brand Tolerant
- 1 already cooked Rotisserie chicken skin off and meat off and cubed
- 1 bunch asparagus
- 2 ears corn on the cob
- 1 cup low sodium chicken broth
- 1 splash white wine
- 1 TBSP dried oregano
- 1 TBSP fresh basil chopped
- 1/4-1/3 cup extra virgin olive oil
- 1/4 cup fresh grated parmesan cheese
- 1/2 small onion chopped
- 3 cloves garlic chopped
- 1 box low sodium chicken broth for cooking the pasta
- salt and pepper
Servings:
Units:
Instructions
- Cook pasta according to package instructions in the box of chicken broth and drain and set aside.
- In a saute pan add 2 TBSP of the oil, onion and a pinch of salt and cook for about 6 minutes and then add in the garlic and oregano and cook another 2 minutes.
- Meanwhile, on a large grill pan cook the corn and asparagus with olive oil and some salt and pepper and then set aside.
- Once they are cooked let them cool slightly and then chop the asparagus and cut the corn off the cob and set aside.
- Next, add the chopped chicken, splash of white wine and the basil to the sauté pan and season with more salt and pepper and cook about 3 minutes.
- Then add the grilled and chopped vegetables to the chicken mixture and toss everything to combine.
- Last, add in the cup of chicken broth, the rest of the olive oil and some parmesan cheese and cook until everything is warmed through.
- Transfer the pasta to a large serving bowl and enjoy! I always add more olive oil over the top, so if it seems a little dry just drizzle more oil over the pasta and top with extra cheese! :)
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