Chicken Pasta with Chickpea-Garlic Sauce

Omit the chicken and serve as a side dish or a vegetarian main dish. Add a little extra crushed red pepper if you like spice

Yield: 4-5 servings

cooking spray

1 tsp. olive oil

2 garlic cloves, peeled & crushed

3/4 tsp. kosher salt

1/4 tsp. crushed red pepper

1 (15.5 oz. can) chickpeas (garbanzo beans), drained

1 (14 oz. can) fat-free, less-sodium chicken broth

1 1/2 cups uncooked medium seashell pasta (about 6 oz.)

1/2 cup grape tomatoes, halved

2 garlic cloves, minced

1 tbsp. minced fresh parsley

1 tbsp. fresh lemon juice

3/4 lb. chopped cooked chicken breast

3 tbsp. shredded Parmigiano-Reggiano cheese

  1. Lightly coat a medium saucepan with cooking spray.  Add 1 tsp. oil and heat over medium heat. Add crushed garlic; saute 1 minute. Add salt, pepper, chickpeas, and broth; bring to boil. Cover, reduce heat, and simmer 15 minutes.
  2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat. Rinse with cold water to stop cooking process and drain well.
  3. Place chickpea mixture in a food processor and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, lemon juice and chicken; toss well. Sprinkle with cheese. Serve immediately.

Based on recipe from Cooking Light magazine, January 2005


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