Chicken and Chickpea Broccoli Noodle Pasta
Try this Chicken and Chickpea Broccoli Noodle Pasta recipe, or contribute your own.
Try this Chicken and Chickpea Broccoli Noodle Pasta recipe, or contribute your own.
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 tablespoons olive oil
- for the dressing:
- 1 small garlic clove minced
- 2 tablespoons basil chopped
- 1/4 teaspoon dried oregano flakes
- .5 tablespoon extra virgin olive oil
- 1 boneless chicken breast (about .75 lb)
- 2 broccoli stems blade c
- 1/2 cup canned chickpeas drained and rinsed
- 1/2 cup cooked green peas
- 1/2 cup thinly sliced leeks
- 1/3 cup feta
- 1/2 shallot, chopped
- 1 tablespoons red wine vinegar
- Carbohydrate 20.0233354718708 g
- Cholesterol 14.8333333333333 mg
- Fat 7.15839500049392 g
- Fiber 4.56096666549674 g
- Protein 7.63431666675044 g
- Saturated Fat 2.94272483340069 g
- Serving Size 1 1 Serving (102g)
- Sodium 349.845246485115 mg
- Sugar 15.4623688063741 g
- Trans Fat 0.562718666681918 g
- Calories 173 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil.
- Meanwhile, season chicken with salt, pepper and oregano on both sides.
- Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.
- Place a medium pot filled halfway with water over high heat and bring to a boil.
- Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.
- While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy.
- Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.
- Serve immediately.
Swapping bottled lemon juice for fresh citrus changes the brightness of the feta dressing entirely, as the bottled alternative contains bitter preservatives that dull the garlic and herbs. Preparing this combination requires attention to detail regarding protein texture and vegetable tenderness. Specific missteps frequently compromise the final dish, but proper technique yields reliable results every time.
- Overcooking the boneless chicken breast ruins its moisture content; remove the meat from the skillet as soon as internal probing reaches 165 degrees Fahrenheit or when juices run clear.
- Boiling the broccoli noodles and green peas for longer than 3 minutes turns them mushy; drain them immediately when the peas achieve a vibrant green hue and the noodles reach al dente.
- Pulsing the dressing ingredients in a food processor rather than mixing by hand ensures the garlic distributes evenly without leaving harsh, large pieces in the emulsion.
- Rinsing and draining canned chickpeas thoroughly removes excess canning liquid, which otherwise waters down the olive oil and red wine vinegar coating.
Judicious timing prevents common kitchen failures while maintaining optimal texture across all components. Proper execution turns simple pantry staples into a cohesive meal.
