Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas


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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes

Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.


Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

 


Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg
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Chickpea Blondies

Chickpea Blondies (Gluten Free)

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Chickpea Blondies

Chickpea Blondies (Gluten Free)


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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 16 Servings 1x
  • Diet: Gluten Free

Description

Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!


Ingredients

Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup or Honey (or a combination)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon, ground
  • 1 Egg
  • 1/3 cup Chocolate Chips +2 tablespoons for top
  • Cooking Spray

Instructions

  1. Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  2. In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
  3. Using a spatula, fold in the 1/3 cup of chocolate chips.
  4. Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
  5. Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
  6. Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!
 
  • Prep Time: 5
  • Cook Time: 20
  • Category: Dessert, Gluten-Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 9g
  • Sodium: 203mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 13mg
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Greek-Style Nachos

Greek-Style Nachos

Greek Nachos
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Greek Nachos

Greek-Style Nachos


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  • Author: Amy RD, LDN
  • Total Time: 1 hr 50 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives


Ingredients

Scale

Chickpeas

  • 1 lb Dried Chickpeas (See notes for alternative options)
  • 1 tbsp Olive OIl
  • 1 Onion (medium)
  • 4 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1/4 tsp Garam Masala (Optional)
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Lemon Zest
  • 2 tsp Kosher Salt
  • 4 cups Vegetable Broth

Pita Chips

  • 2 Pita Bread
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt

Veggie Salad

  • 1 Cucumber, peeled, seeded and chopped
  • 1 pt Cherry Tomatoes, sliced in half

Toppings

  • Greek Yogurt
  • Feta Cheese
  • Kalamata Olives
  • Hot Sauce (Optional)

Instructions

Chickpeas

  1. Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
  2. Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
  3. In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
  4. Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
  5. Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
  6. Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
  7. Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
  8. Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings:

  1. Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
  2. Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

 

Vegetable Topping:

  1. Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
  2. Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.

 

To Plate:

  1. Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
 

 

Notes

Notes:
  1. You can make this as simple or complicated as you’d like. Using canned chickpeas and store bought pita chips makes this a week-night winner!
  2. To substitute canned chickpeas use 4 cans, 15 oz each
  3. *This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen’s Braised Chickpeas.
  • Prep Time: 20min
  • Cook Time: 1 hr 30 mins
  • Category: Appetizers, Dinner, Lunch, Mediterranean, Salad, Sides
  • Method: Braise
  • Cuisine: Greek

Nutrition

  • Serving Size: 6
  • Calories: 541
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 71g
  • Fiber: 15g
  • Protein: 27g
  • Cholesterol: 24mg
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