Y’all. This pasta recipe is literally amazing. Not gonna lie, we’ve had it 4 times in the last 10 days because we love it SO MUCH. I think it’s the best pasta I’ve ever made. I haven’t shared a recipe in a while, so I wanted to share this one since it’s so, so good. This is a pretty healthy pasta option (as healthy as pasta can be) so I don’t feel too guilty eating it.
Since we’ve been trying to eat better lately, we cook pretty much every night. This recipe was part of our meal plan, but we added our own twist to it to make it a little more yummy for our taste 🙂
Without further ado, here we go:
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
2 chicken breasts, cubed
1 8 oz box of Banza chickpea pasta (I’ve used both penne and rotini)
1 tsp avocado oil
1/2 cup grated parmesan cheese
1 handful of spinach
1 10 oz container cherry tomatoes
1 zucchini, sliced into 1/4 inch wedges
Salt and pepper to taste
The original recipe calls for a bit of lemon juice mixed with the baked veggie juices as the sauce. But we love sauce, so we added some. Feel free to go without.
Preheat your oven to 400 degrees F/ 205 degrees C. Toss tomatoes and zucchini in half of the oil and spread out on a parchment lined baking tray. Sprinkle half of the parmesan cheese on top. Bake for about 20 minutes, tossing halfway through, until cherry tomatoes have burst and zucchini is tender.
While the veggies roast, bring a large pot of water to a boil and start cooking the chicken. Drizzle oil in a pan and cook chicken over medium heat until lightly browned, about 10-12 minutes.
Once the water is boiling, add the pasta and cook until pasta is tender, about 10-12 minutes.
While pasta is still hot, add the sauce and mix together. Add in chicken and spinach and keep over low-medium heat until veggies are done, stirring occasionally.
Once veggies are done, add then to the pasta, juices and all. Mix it all together and top with a sprinkle of parmesan.
Eat and enjoy!!
Comment below if you try it! I’d love to know what you think!