Chickpea Pasta with chicken, tomatoes, and feta cheese.
Yield: 8
Equipment
- 1 Oven
- 1 Baking tray with lid To bake the sauce, and keep the chicken juicy
- 1 Stockpot For cooking the pasta
- 1 Colander
- 1 Slotted Spoon
Materials
Sauce Base
- 400 gram Feta Cheese
- 500 gram Chicken Breast
- 2 punnets Cherry Tomatoes
- 150 mL Olive Oil
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 10 cloves Garlic, minced
Sauce Garnish
- 4 cups Baby Spinach
- 0.5 cup Basil, chopped
Pasta
- 500 gram Chickpea Pasta
- 2 tbsp Salt
Optional for a twist
- 250 ml White wine
- 250 ml Cream
Instructions
Baking
- Pre-heat the oven to 200℃.
- Slice the tomatoes in half and place into baking tray.2 punnets Cherry Tomatoes
- Peel and mince all of the garlic. Pour over the tomatoes.10 cloves Garlic, minced
- Cut the fetta into blocks (or crumble) and pour over the top of the tomatoes.400 gram Feta Cheese
- Cube the chicken breast and place on top of the cheese and tomatoes.500 gram Chicken Breast
- Pour olive oil, salt, and pepper over the baking tray and mix.150 mL Olive Oil, 0.5 tsp Salt, 0.5 tsp Pepper
- Optional: Pour either the White wine, or Cream in and stir.250 ml White wine, 250 ml Cream
- Place in the oven for 35 minutes. Take out at approx. 15 minutes to stir.
Pasta
- Prepare the water for the pasta by putting the salt in, and bringing to the boil.2 tbsp Salt
- Pour the pasta in and cook for recommended time (our packet said 6 minutes). Stirring occasionally to stop it sticking to the bottom.500 gram Chickpea Pasta
- Drain the pasta once finished cooking.
Pasta Sauce
- Remove the baking tray from the oven and squash the tomatoes and cheese.
- Stir in the spinach and basil to wilt the basil.4 cups Baby Spinach, 0.5 cup Basil, chopped
- Tip: After stirring in and covering the basil, you may want to return the oven for 5 minutes to wilt the spinach further.
Combine and Serve
- Pull the tray out of the oven, and combine the sauce with the pasta.
- Serve.