Mild Chicken Pasta with Chickpeas and Tomato
Mild Chicken Pasta with Chickpeas and Tomato
Dit recept is met AI gemaakt. Controleer ingrediënten en bereidingstijden — zeker bij allergieën.
Ingrediënten
- 300 g pasta
- 400 g boneless chicken thigh fillets, cut into bite-sized pieces
- 1 can chickpeas (400 g), drained and rinsed
- 1 can diced tomatoes (400 g)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp Italian herbs
- 2 tbsp olive oil
- Salt and black pepper to taste
Bereidingswijze
Prepare the pasta
Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain, reserving a small cup of pasta water.
Brown the chicken
Heat the olive oil in a large, deep frying pan over medium-high heat. Season the chicken pieces with salt and pepper, then cook for 5 to 7 minutes until golden and cooked through. Transfer the chicken to a plate.
Soften the aromatics
Add the onion to the same pan and cook for 3 to 4 minutes until softened. Stir in the garlic and Italian herbs and cook for 1 minute.
Simmer the sauce
Add the diced tomatoes and chickpeas to the pan. Season with salt and pepper, bring to a gentle simmer and cook for 8 to 10 minutes so the sauce thickens and the flavours combine.
Combine and serve
Return the cooked chicken to the pan and stir in the drained pasta. Toss until everything is coated in the tomato sauce, adding a splash of reserved pasta water if needed. Serve hot.
Voedingswaarden
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