Banza Chickpea Pasta
Serves 2
Ingredients
10 ounces dry pasta, (any kind, we use chickpea)
1 pound boneless skinless chicken breast
4 cloves garlic (minced)
1 teaspoon Italian seasoning (Viva's Bread Dipping Spice works great 😉)
salt & pepper, to taste
1 pound boneless skinless chicken breast
4 cloves garlic (minced)
1 teaspoon Italian seasoning (Viva's Bread Dipping Spice works great 😉)
salt & pepper, to taste
2 tablespoons Harissa olive oil
1 yellow onion diced
black garlic balsamic (to your liking)
1 bell pepper diced
1/2 cup Parmesan cheese, shredded or grated
1 yellow onion diced
black garlic balsamic (to your liking)
1 bell pepper diced
1/2 cup Parmesan cheese, shredded or grated
Directions
- I cook the chicken in the instapot with a tablespoon of better than bouillon and enough water to top the chicken. After cooking chicken, shred it and use the broth the chicken cooked in to cook the pasta (just adds some flavor, but not required), per the pasta package cooking directions.
- Sauté onion and bell pepper in the Harissa oil.
- Add cream in pan on low heat and add parmesan and garlic and seasonings and 2 tablespoons harissa oil. Mix into pasta, after pasta is cooked and drained. Top your creamy pasta with sautéed onion and peppers and shredded chicken and drizzle some black garlic balsamic.
